Kale Yokohama Red is a striking Japanese variety of kale with deep reddish-purple stems and veins, and frilly, dark green leaves. It has a milder, slightly sweeter flavor than standard curly kale, making it excellent for both raw salads and quick sautés. This recipe highlights its vibrant color and tender texture in a simple garlic and lemon preparation that works as a side dish or a base for grains and proteins.
Ingredients
- 1 bunch (about 12 oz / 340 g) Yokohama Red kale, stems removed and leaves torn into 2-inch pieces
- 2 tablespoons (30 ml) extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup (60 ml) vegetable or chicken broth
- 1 tablespoon (15 ml) fresh lemon juice
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions
- Prepare the kale: Wash the leaves thoroughly and shake off excess water. Remove the tough central ribs and stems, then tear the leaves into bite-sized pieces. Pat dry with a kitchen towel or salad spinner.
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and red pepper flakes (if using) and cook, stirring frequently, until fragrant but not browned, about 1 minute.
- Add the kale leaves in batches if needed. Toss with tongs to coat with the oil. Cook for 2 minutes, until the leaves begin to wilt.
- Pour in the broth, cover the skillet, and reduce the heat to medium-low. Steam the kale for 3–4 minutes, stirring once, until the leaves are tender but still have a slight bite.
- Remove the lid and increase the heat to medium-high. Cook for 1–2 minutes, stirring, to evaporate any excess liquid.
- Remove from heat. Stir in the lemon juice and salt. Season with black pepper to taste.
- Serve immediately with lemon wedges on the side.
Tips
- Substitutions: If you can’t find Yokohama Red, use any tender kale variety like Lacinato (dinosaur) or regular curly kale. Note that curly kale may take 1–2 minutes longer to cook.
- Stems are edible: Don’t discard the stems—they are tenderer than those of common kale. Slice them thinly and add them to the pan 2 minutes before the leaves for a crunchy texture.
- Don’t overcook: Yokohama Red turns dull and mushy if cooked too long. Keep the heat moderate and stop while the leaves are still bright.
- Make it ahead: The washed and torn leaves can be stored in a sealed bag with a paper towel for up to 3 days before cooking.
Serving Suggestions
Serve this kale as a side to grilled chicken, pan-seared salmon, or roasted tofu. It also pairs well with grains like quinoa or farro, and can be topped with a fried egg for a hearty breakfast. For a main dish, toss with cooked pasta and a sprinkle of Parmesan.
Variations
- Asian-style: Replace olive oil with sesame oil, use soy sauce instead of salt, and add a teaspoon of toasted sesame seeds at the end.
- Creamed kale: After steaming, stir in 1/4 cup (60 ml) heavy cream and simmer for 2 minutes until slightly thickened.
- Raw salad: Massage the raw leaves with 1 tablespoon olive oil and a pinch of salt for 2 minutes, then dress with lemon vinaigrette.
- Add protein: Stir in 1 cup (150 g) cooked white beans or chickpeas during the last minute of cooking.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of broth or water, or microwave in 30-second bursts until hot. The texture will soften further, so it’s best to enjoy it fresh. You can also freeze cooked kale for up to 2 months, but thawed kale is best used in soups or smoothies.
Frequently Asked Questions
What is Yokohama Red kale? It’s a Japanese variety of kale (Brassica oleracea) with red-purple stems and veins. It’s milder and more tender than common curly kale, making it versatile for raw and cooked dishes.
Can I eat the stems? Yes, the stems are thinner and less fibrous than those of standard kale. Slice them thinly and cook them a bit longer, or chop finely for salads.
How do I store fresh Yokohama Red? Wrap unwashed leaves in a damp paper towel and place in a plastic bag in the crisper drawer. It will keep for about 5 days. Wash just before using.
Can I use frozen kale instead? Frozen kale works in cooked dishes but will be much softer and lose its color. Thaw and squeeze out excess water before adding to the skillet. Reduce cooking time to 2 minutes.
Why is my kale bitter? Bitterness can come from overcooking or from older leaves. Choose young, smaller leaves, and don’t overcook. A squeeze of lemon balances bitterness.
Is this recipe vegan? Yes, as written it is vegan. For a non-vegan version, use chicken broth and top with grated Parmesan.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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