Korean side dishes includes many vegetables that’s been blanched then marinated, a simple and healthy way to eat vegetables. Did you know you can use different types of greens to create side dishes? Kale for example is a common vegetable in the States and I want to show you how to turn this into a delicious side dish you can enjoy, made very similar to my spinach side dish/banchan!! If you enjoy super greens like me, give this recipe a try! You will love the natural flavors of kale enhanced with Korean seasonings! Healthy and delicious with a nice bite!!
what can i eat this kale side dish with?
You can enjoy this dish just like other Korean banchans/side dishes!! You can also add this into bibimbap, buddah bowl, meal preps, and much much more! Because this is a mild tasting side dish, it can be paired with most type of food!! Even steak or teriyaki chicken, no problem!!
what kind of kale should i use?
I recommend using the pre-washed, pre-cut, ready to use kales. These kales are ready to use and it says on the package for shakes and smooties. These have been washed already and ready to go, making it easy for you. The only thing you have to do is to separate the thick stem from the leaves. You will only need the leaves for this recipe.
how long can i store in the frdige?
You can store this in a sealed container for up to 3 days in the fridge. If it goes bad, the texture will turn to mushy. Having less water in this dish will allow it to last longer.
did you love it??
If you loved this dish, tag me in your photos on Instagram! You can fine me on my IG: @seasonedbyjin. I would love to see your creation!
Easy & Tasty Kale Side Dish
- 8 oz precut kale prewashed
- 1 tsp sea salt for boiling water
- ½ Tbsp garlic minced
- ½ tsp Korean soy sauce
- 1 pinch black pepper
- 1 pinch sea salt for seasoning
- 1 Tbsp sesame oil
- 1 tsp sesame seeds
- Separate kale leaves from the thick stems. Discard the stems. Chop kale into smaller pieces.
- Have a bowl with icy cold water ready.
- Bring water to boil in a pot. Add 1 tsp sea salt. Into the boiling water, add kale. Keep stirring and cook for 30 seconds.
- With tongs, swiftly pick up kale and submerge it into icy water until leaves are cold. Transfer to a strainer.
- Shake excess water from kale and squeeze well by cupping both hands together, portion at a time. Dab dry with paper towel. Less water is best, but don't bruise the leaves.
- Into a mixing bowl, add kale, minced garlic, salt to taste, black pepper, and soy sauce. Hand toss gently until all the seasonings are incorporated.
- Add sesame oil and toss a few times. Garnish with sesame seeds.
- Serve cold with hot rice and other Korean side dishes.