Sautéed kale, sardines and rice

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This a simple but tasty lunch, though probably not everyone would be a fan.

I used a good amount of kale, 5 leaves, the entire amount from CSA Week #2. Stems removed, chopped, washed and dried.

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Heat a sauté pan over medium heat. Add a little oil (I used canola, but it doesn't really matter). Add the kale. Sauté until softened and it reduces in volume.

Add a splash of vinegar (I used rice vinegar). I don't add vinegar when I make this dish with spinach, but I think it helps with the kale.

Season with black pepper and granulated garlic. You could also use a minced clove of garlic instead.

Add hana katsuo (Japanese dried bonito fish flakes). These could be left out, but I think it adds good flavor to the dish, so add it if you can. And finally, some soy sauce. That's it!

The sardines are a half can of Wild Planet sustainably caught sardines in water.

The rice is reheated in the microwave (40 seconds from refrigerator temperature, covered) and seasoned with furikake.


This is basically the same recipe as Sautéed spinach, sardines and rice.

It also works great with mizuna.

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