Korean seasoned kale and spinach is a simple healthy side dish bursting with flavor! Tender kale and spinach tossed with the ubiquitous flavors of Korean cuisine, my favorite way to eat greens!
If you love this and want to try more delicious Korean recipes, check out my Saucy Spicy Gochujang Noodles and my Instant Pot Korean Beef.
It is no secret that my love for dark leafy greens runs deep. There is never – and I mean NEVER – a week that goes by where my fridge isn't loaded to the gills with greens. 15 years of working as a nutritionist will do that to you ;-
Fast track post strategy:
- Scroll down for the Nutrition Nerd Corner of this post to read some of the benefits of adding leafy greens to your diet
- Scroll down to the recipe and get cooking!
Need more convincing? Let's talk.
As a card-carrying leafy green fan, I will tell you that there reaches a point where you think… Ok, I've done everything there is to do with greens;
- Crispy bacon and a dash of maple syrup ✅
- Throw them into every kind of soup ✅
- Salads galore! ✅
- Smoothies? Duh! ✅
I thought I ran out of ideas and I feared (GASP!) that was getting a little sick of eating greens.
The horror!
So… into my spice pantry and bam! Inspiration.
I have made this recipe no less than a dozen times in the last few months. Jordan and I keep a batch in the fridge and steal bites all day long, they are that good. Open the fridge and eat out of the container good.
Tender greens, with a spicy, super flavorful sauce. Delicious warm, room temperature or cold.
The perfect every day, keep them around, you will eat them, then you will thank me, kale and spinach extravaganza.
Let's get cooking!
INGREDIENTS NEEDED FOR THIS RECIPE
- Kale and Baby Spinach – Really any leafy greens will work in this recipe but I love the combination of tender baby spinach and heartier kale.
- Soy Sauce – or Coconut Aminos or Tamari Gluten Free Soy, I've tried all 3 and they all work equally well
- Garlic – lot's of it
- Sesame oil
- Korean Red Pepper Powder – also called Korean Chili Flakes or Gochugaru flakes – Korean red chili peppers that are dried in the sun and chopped to a size between a flake and a powder. This spice is super fragrant with notes of citrus and is certainly spicy. If you can't find this ingredient you can use a pinch of crushed red pepper but it will not taste the same, I recommend buying Gochugaru, it is an essential spice in my kitchen!
- Rice Vinegar
- Sugar – I used coconut palm sugar but white sugar or brown sugar or honey will work.
- Sesame Seeds
- Scallions
TOOLS YOU WILL USE
- Large Saute Pan
- Spider Skimmer, or a slotted spoon
- Large bowl
EXPERT NUTRITION INFO🤓
You Should Eat Leafy Greens Every Day – Here is Why:
Cognitive Health – A recent study published in Neurology found that those who ate the most leafy greens each day had slower rates of cognitive decline compared to those who ate the least. In fact, the greens-eaters had the memory equivalent of someone 11 years younger!
Reduced Risk of Type 2 Diabetes – Multiple studies have shown a positive correlation between increased intake of green leafy vegetables and a significantly reduced risk of type 2 diabetes.
Significant Reduced Incidence of Several Types of Cardiovascular Disease – This meta-analysis of 8 well-designed studies found a 15.8% reduced incidence of cardiovascular disease with a daily intake of green leafy vegetables.
Improved Inflammatory Response – It is my deep belief that following an anti-inflammatory diet is one of the best things we can do for our health. Leafy greens support a healthy inflammatory response which reduces the risk of a multitude of chronic illnesses. Leafy greens contain antioxidants and polyphenols that are key disease-fighting compounds found in plants.
RECIPE TIPS
- I blanch the kale and spinach for this recipe – it will produce a tender green and reduce the cooking time down to approximately 2 minutes.
- I do not find it necessary to shock the greens in cold water after blanching. I just remove from the salted boiling water after 2 minutes.
- I use a kitchen spider to remove the greens or you could use a large slotted spoon. Once removed from the boiling water gently press down on the greens with another spoon to squeeze out some liquid.
- Add to a bowl and toss with your dressing!
WHAT IS BLANCHING?
Blanching is a technique where you briefly immerse food (i.e. greens) in boiling water, typically this is followed by “shocking” the food in an ice-water bath.
Blanching will soften vegetables and intensify the color.
I hope you love this SPICY KOREAN GREENS RECIPE! If you make it be sure to tag me @abrapappa on Instagram so I can share your photo!
Korean Seasoned Kale and Spinach
Ingredients
- 1 large head of kale stripped from stem and leaves chopped
- 32 ounces baby spinach
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tsp coconut palm sugar
- 1 tbsp Korean chili pepper flakes, Gochugaru
- 2 large garlic cloves crushed
- 3 scallions chopped, white and green part
- 1 tbsp sesame seeds
Instructions
- Prepare kale by ripping from stems and chopping into bite size pieces.
- Put a large pot of water on to boil, salt generously.
- Once boiling drop kale leaves in and allow to cook for 2-3 minutes until they are bright green. Remove from pot and gently squeeze to remove some of the moisture (I do this by pressing a wooden spoon into the spoon I am using to remove the greens).
- Repeat with spinach.
- In a medium bowl whisk together remaining ingredients.
- Toss greens with dressing, top with sesame seeds.
- Serve immediately or store in the refrigerator for 7 days. Wonderful warm, hot or chilled.
Notes
RECIPE TIPS:
- I blanch the kale and spinach for this recipe – it will produce a tender green and reduce the cooking time down to approximately 2 minutes.
- I do not find it necessary to shock the greens in cold water after blanching. I just remove from the salted boiling water after 2 minutes.
- I use a kitchen spider to remove the greens or you could use a large slotted spoon. Once removed from the boiling water gently press down on the greens with another spoon to squeeze out some liquid.
- Add to a bowl and toss with your dressing!
Nutrition
MORE LEAFY GREEN RECIPES YOU WILL LOVE
Kale and Mushroom Stuffed Delicata Squash
