This was my dinner of a plate of green kale topped with shallots, soya sauce and oyster sauce from Chicken Rice Shop last night. As I don’t take rice to reduce carbohydrate intake, I only had vegetables and this was one of them. I guess to maintain the dark green color of the fresh kale, you need to boil them in hot water with a teaspoon of oil so that the color does not fade and the dark green chlorophyl is maintained in the leafy veges. This dish was tasty and the picture above speaks for itself.
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[...] I hadn’t even considered Kale, although I’ve even it before. But the great photo of green kale topped with shallots, soya sauce and oyster sauce on the TSL Designs Blog had my mouth watering. And a light bulb went off, too. Why not add Kale to my menu? And that got me thinking about Dandelion Greens, which I hadn’t had for over 3 decades! It’s getting to be that season again so I’ll have to make a point of picking some in the spring. [...]
Marisa: Glad that my food photos inspire you with new ideas of how to cook and have a variety of dishes to your list of recipes. The cooking is rather easy. Just put the green kale in hot boiling water for a while till the stalks are soft and then simply sieve out the kale from the water and add in oyster sauce, shallots and you’re done.