Unlike mature kale leaves you buy in a bunch, baby kale doesn't need any advance prep and cooks in a jiffy. Here we've combined it with baby bok choy, sesame oil, ginger and garlic for a flavorful and super-healthy stir fry. A dash of mirin (Japanese rice wine, available in most supermarkets) adds just the right sweet note to balance the piquant greens. These delicious veggies make a great-tasting combo when served over brown rice.
|2 tablespoons||sesame oil|
|1/2 tablespoon||grated fresh ginger|
|3 large||green onions (trimmed and sliced on a slight diagonal into 1/2-inch lengths)|
|5 ounces||Earthbound Farm Organic Mixed Baby Kales (1 package)|
|2 cloves||garlic (finely minced)|
|2 head||baby bok choy (separated into leaves and cut crosswise into 1-inch wide strips)|
|1/2 tablespoon||toasted sesame seeds|
|1 dash||Toasted sesame oil (as garnish, optional)|
Place a large skillet or wok over medium heat and add the sesame oil, ginger, garlic and green onions. Cook until fragrant, stirring constantly, about 1 minute. Add the baby kale, bok choy and mirin to the skillet, raise the heat to medium-high, and stir fry until the kale has wilted and the bok choy is crisp-tender, 4 to 5 minutes. Season to taste with salt.
Transfer the mixture to a platter and sprinkle with sesame seeds. Drizzle with toasted sesame oil, if you like, and serve immediately.