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Sautéed Kale with Adzuki Beans and Tamari

Scott Phillips

Servings: 4 as a side dish

Ginger, scallions, and tamari sauce give an unexpected Asian twist to this simple dish of sautéed kale. It’s great with salmon or roast pork tenderloin.


  • 2 tsp. vegetable oil
  • 2 scallions, thinly sliced
  • 1 clove garlic, minced
  • 1/2 tsp. minced fresh ginger
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 8 oz. curly kale, stems removed, leaves torn into bite size pieces
  • 1/2 cup canned adzuki beans, drained
  • 2 tsp. tamari sauce
  • Freshly ground black pepper
  • Rice vinegar, to taste

Nutritional Information

  • Calories (kcal) : 80
  • Fat Calories (kcal): 25
  • Fat (g): 3
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 0
  • Sodium (mg): 180
  • Carbohydrates (g): 10
  • Fiber (g): 3
  • Sugar (g): 1
  • Protein (g): 4


  • In a 12-inch skillet, heat the oil over medium-high heat. Add the scallions, garlic, ginger, cumin, and coriander, and cook, stirring, until fragrant, about 1 minute.
  • Add the kale and stir until coated. Stir in the beans, tamari, and 1/4 cup water. Cover and cook, stirring occasionally, until the kale is bright green and tender, about 2 minutes. Season to taste with more tamari, pepper, and a splash of rice vinegar.


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