Tuesday, September 27, 2016

Vietnamese Kale and Tomatoes

Lots of kale - and tomatoes - coming in from the garden these days. Here's a quick and easy combination of the two that is a little different from the usual. And did you know that a few Valley farmers actually grow ginger here? I got some fresh Lionsville Farm recently.


Canola oil
3-4 cloves garlic
1 Tbsp minced fresh ginger
1 1/2 cups diced tomatoes
6-8 cups chopped kale leaves
1/2 - 1 tsp fish sauce

Heat a little canola oil in a large skillet. Add the garlic and ginger and saute over medium high heat until fragrant, about a minute or so. Add the tomatoes and saute for another couple minutes. Add the kale and cook, stirring frequently, until wilted. Add fish sauce to taste and serve hot.

Serves 3-4.

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