Don’t like kale? This recipe might change your mind! Some people don’t like kale because of its bitter taste. The slightly sweet and savory sauce in this recipe nicely balances out the bitterness of the kale. This dish is a variation of dak bokkeum. Dak (닭) is chicken, and bokkeum (볶음) refers to dishes that are stir-fried. I usually add lots of kale and mushrooms to make it a healthy one-dish meal. Carrots or red bell peppers are also great in this dish. Remember to look for fresh deep colored kale with small to medium leaves and thinner stalks. Smaller kale is tenderer and sweeter. This is an easy dish to prepare, which makes it perfect for the busy holiday season!
2 – 3 servings
4 skinless, boneless chicken thighs (about 1 pound)
8 ounces kale
6 ounces fresh mushrooms (white, crimini, or shiitaki)
3 tablespoons soy sauce
1 tablespoon lemon juice
1-1/2 tablespoons sugar
1 tablespoon minced garlic
1 tablespoon sesame oil
pinch black pepper
1 teaspoon sesame seeds
1/4 teaspoon crushed red pepper (optional – not used for the photo)
1 tablespoon canola or vegetable oil for stir-frying
Combine the sauce ingredients.
Cut the chicken into bite size pieces. Season with 3 tablespoons of the sauce. Marinate while preparing the vegetables.
Tear the kale off the stems into small pieces. Discard thick stems. Rinse thoroughly and drain completely or pat dry. Give the mushrooms a quick rinse and cut into quarters (or halves if small).
Heat a large non-stick skillet or wok over high heat with a tablespoon of the canola or vegetable oil. Add the chicken pieces and stir fry until they are no longer pink, 2 – 3 minutes. The chicken does not need to be cooked through at this point.
Add the kale, mushrooms and the remaining sauce. Continue to stir-fry until the chicken is cooked through and the kale and mushrooms are softened, 4 – 5 minutes. Serve hot on top of rice or with a separate bowl of rice.