Stir-Fried Japanese Kale with Mirin and Ginger

  • Yield: 2 to 3 servings

You can use kale, collars, spinach, Swiss chard or dinosaur kale. Be sure to wash the whole leaves before slicing.


2teaspoons olive oil
1teaspoon Asian sesame oil
3 garlic cloves, minced
1tablespoon minced ginger root
4cups kale, heavy stems removed, sliced or chopped (2 bunches)
2tablespoons mirin*
1tablespoon low-sodium soy sauce or tamari
5 scallions, sliced diagonally in 1-inch lengths
1/2cup fresh bean sprouts
2teaspoons sesame seeds


  1. Heat a large skillet, saute pan or wok over high heat and add oils. When hot, add garlic and ginger, stirring constantly with 2 wooden or heat-resistant spoons 30 seconds to release flavors. Add kale and continue to cook, stirring constantly to prevent burning, 2 minutes. Add mirin, soy sauce, scallions, bean sprouts and sesame seeds. Continue to cook 30 seconds, stirring, and serve immediately.
*Mirin is a sweet rice wine that can be found in Asian grocery stores.

Nutritional Info *per serving

  • Calories 126
  • Fat 7g
  • Cholesterol 0mg
  • Sodium 220mg
  • Carbohydrate 14g
  • Fiber 3g
  • Protein 6g