Ingredients – Serves 3
- ½ tablespoon oil, I used coconut you can use olive or others
- 2 medium yellow onions
- 3 bunches of flat leaf kale
- 6 Tablespoons Tamari
- 2 tablespoons Mirin
- 1-teaspoon sesame oil
- Salt and pepper to taste
- 1/8 cup toasted shredded coconut flakes
Cut your onion in half. Peel it, and then cut long horizontal ¼ in strips the whole way down the length of the onion. When you are done chopping the onions put a frying pan on high and add the oil, 45 seconds later, drop the onions in the pan. The onions should start to sizzle upon impact with the hot oil. Stir the onions every two minutes. While the onions are cooking, chop the kale into 1-inch pieces. You can use the entire head of kale but I generally stop chopping ¾ of the way down because I do not like the texture of the stems.
By the time you finish cutting the kale, the onions should have started to brown. Make sure they have a nice gold/brown color before adding the kale to the pan. Don’t be afraid to add the kale all at once, it may overflow your pan but it will cook down within minutes. Sprinkle some salt on top of the kale to start creating your seasoning. Make sure to mix the kale into the onions constantly; you want the kale to be making contact with the bottom of the pan so that it gets a nice sear and cooks. When there is a noticeable reduction in the size of the kale and a nice rich green color, add the Tamari. Make sure to stir it well so that the sauce spreads all around the pan.
Now you can turn the pan down to medium or low heat for the remainder of the cooking process. Add the Mirin. This helps balance the salty Tamari and creates a balanced flavor profile, Continue to cook until the Kale has a texture of your liking. I would say total cooking time for this dish is about 20 minutes. The ratio for the cooking time should be divided into 12 minutes with just the onions in the pan and 8 more once you add the kale. Before you take the dish out of the pan, finish it off with some high quality sesame oil. It adds a nice rich flavor and helps the coconut flakes stick to the greens. Plate the kale and finish by sprinkling the coconut flakes on top of the dish. Enjoy!
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