Steam-fry Kale with Shio-koji

Fukkura-san brings out the rich flavors of the kale

Equipment

Tagine-style donabe, "Fukkura-san" (large)

Servings

3 - 4 as part of a multi-course meal

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 clove garlic, thinly-sliced
• 1 bunch (about 12 oz/ 360 g) kale, tough stems and center ribs removed and leaves coarsely torn into bite-size pieces
• 2 tablespoons water
• 1 1/2 teaspoons shio-koji (can substitute with 1/2 teaspoon sea salt)
• 1/4 teaspoon coarsely broken dry red pepper chile or red pepper flakes
• freshly ground black pepper

Procedure

1. Heat olive oil in the skillet of "Fukkura-san" over medium heat. Add the garlic and sauté until fragrant (about 1 minute).
2. Add the kale and gently toss in the oil. Pour in the water and cover with lid. Cook for 3 minutes or until the kale is crisp tender and most of the water is evaporated.
3. Add the shio-koji, chile, and some black pepper and stir. Turn off the heat.