Korean Seasoned Kale and Spinach

5 from 4 votes

Korean Seasoned Kale and Spinach

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!

Prep Time10

Cook Time2

Course: Appetizer, Condiment, Side Dish, Snack

Cuisine: Korean

Servings: servings

Calories: 81kcal

Author: Abra Pappa, MS, CNS, LDN

Ingredients

1 bunch kale stripped from stem and leaves chopped, about 6-8 cups
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

Make the dressing. In a large bowl, whisk together the soy sauce, sesame oil, rice vinegar, coconut palm sugar, gochugaru, garlic, and scallions.
Cook the kale. Bring a large pot of salted water to a boil. Add the kale and cook for 2–3 minutes, until bright green and tender. Use a slotted spoon or kitchen spider to transfer it to a colander, leaving the water in the pot.
Cook the spinach. Return the same water to a boil. Add the spinach in batches and cook each batch for 30–60 seconds, just until wilted. Transfer to the colander with the kale.
Remove excess water. Let the greens cool enough to handle, then gently squeeze out excess water with clean hands. Loosen any clumps so the dressing can coat the leaves evenly.
Season and serve. Add the drained greens to the dressing and toss thoroughly. Sprinkle with sesame seeds and serve warm or chilled.

Notes

RECIPE TIPS:

Drain well: Excess water will dilute the dressing. There’s no need for an ice bath; simply let the greens cool briefly before squeezing.
Adjust the heat: Use less gochugaru for a milder dish.
Gluten-free option: Substitute gluten-free tamari for the soy sauce.
Storage: Refrigerate in an airtight container for up to 4 days.

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.

Nutrition