Warm Asian Kale Salad

My dad can't stand the smell of kale so while I was staying with my parents and building my tiny house, kale was a rare treat. Now, I eat it all the time and this has become one of my go-to dishes. You can also leave out the rice and use the vegetables on their own as a side dish or let it cool and serve it as a cold salad. It is great for bring-and-share gatherings, picnics and packed lunches.

Serves 4

Cooking/preparation time: 30 minutes

Ingredients

2 cups brown rice

1 tbsp coconut oil

1/4 cup red or white onion, chopped

1-2 garlic cloves, minced or 1 tsp garlic puree

1/2 a thumb-sized piece of fresh ginger, grated

6 cups shredded kale

3 cups broccoli, cut into bite-sized florets

2 cups chopped mushrooms

2 cups edamame beans (without pods)

2 tbsp sesame oil

2 tbsp tamari soy sauce

Water

Instructions

• While the rice is cooking, melt the coconut oil in a wok and sauté the onion, garlic and ginger until soft.

• Add the kale, broccoli, mushrooms and edamame with 1/3 cup of water, cover and leave to cook over a medium heat until the broccoli and kale are tender but still bright green.

• When the vegetables are cooked, add the sesame oil and tamari and mix until the vegetables are evenly coated.

• Mix in the cooked rice and serve.