Kale and Daikon

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Daikon and Kale Greens

If you love kale as I do, you will appreciate this simple and delightful side dish to accompany chicken, tofu or other vegetables.   It only takes a short time to make and the results are very tasty. Plus, for me, it's a new twist to add Daikon and fresh ginger to one of my favorite greens.

As I make my dishes, one of the hardest things for me to do is to write down exactly how much of anything I use.  I suppose that goes back to my mom's and my grandmother's way of cooking.  Unless it was a cake or cookies, something that needed precise measurements, they didn't measure everything exactly. 

I am likely to throw things into the pan and then add seasonings and ingredients that In most cases, I have to painfully try to remember and then record it.  That's why it takes me so long sometimes to put a recipe on my blog.

Anyway, here goes.

Ingredients

1-2 Tbs vegetable or canola oil

1 lb fresh kale

½ lb Daikon radish

1 Tbs minced garlic

½ medium onion, sliced thin

1 Tbs fresh minced ginger

1 tsp red pepper flakes, or to taste

2 Tbs hoisin sauce

2 tablespoons rice wine vinegar

Wash kale.  Tear the leaves from the stems.  Discard stems.  Cut or tear leaves into smaller pieces or strips.  Peel the Daikon radish, cut into ¼ inch thick slices and then into four small pieces.

Heat oil in a large skillet over medium heat, add Daikon and cook for about minutes.  I actually cooked it until it got a little brown.  Add sliced onions, garlic and ginger and co2 ok until soft, another minute.  Add red pepper flakes and washed kale, being very careful because the water from the kale may splatter.  Cover with a tight fitting top and cook about 5 minutes, stirring, occasionally.   Raise heat to medium high and cook another 5 minutes allowing the liquid to evaporate.  Stir in hoisin sauce and vinegar.  Way yum!