There are so many ways to use fresh baby ginger, here is one simple way to spice up your greens. One benefit of the baby ginger is that it isn’t as fibrous as mature ginger so you can often even put a chunk through your garlic press or slice or mince it.
- 1 bunch kale, chard or braising/stir-fry mix
- 2 Tbsp fresh ginger, sliced or chopped
- 1 tsp soy sauce
- Fat for cooking (Olive oil, poultry fat or lard)
Chop greens to preferred bite sizes or to your patience level. If using chard, blanching it first will improve flavor. Drop into boiling water for 1 minute then drain and chop.
Sautée greens in oil until just bright green (the pan will be relatively hot). Add ginger and cook one more minute, stirring greens and ginger together. Add soy sauce to deglaze the pan and stir vigorously to coat the kale and ginger with soy sauce, about 30 seconds. Serve hot.
If you slice the ginger into large rounds they are beautiful in the dish when finished.
