Kale with Edamame

There are many varieties of kale including the ornamental ones that have bright colored leaves such as brilliant white, red, pink, lavender, blue or violet in the interior of the rosette.  The different types of ornamental kale are peacock kale, coral prince, kamone coral queen, color up kale and chidori kale.  Ornamental kale is as edible as any other variety, but potentially not as palatable.

Edamame is a preparation of immature soybeans in the pod, found in cuisines that originates in East Asia.  The pods are boiled or steamed and may be served with salt. In Japan, they are usually blanched in  salt water and not served with salt.  Edamame is highly rich in protein, fiber, and micronutrients such as folate, manganese, phosphorous and vitamin K.

Kale can be differentiated based on the leaf type like curly-leaf, bumpy-leaf, plain-leaf.  Most common type of Kale I see in grocery stores are the curly-leaf which is what I used in this recipe.  When buyign kale, ensure that you buy a bunch that has young leaves.  Very mature leaves can be hard and leathery and their stems can be very thick and takes much longer time to cook.  When chopping kale, you can tear them in to rough pieces and chop them in a food processor since chopping with hand can be quite time consuming.

Preparation Time: 20 minutes

Cooking time: 15-20 minutes


  • 12 oz shredded kale
  • 1 ½ teaspoon chili powder
  • Salt to taste
  • 2-3 tablespoon shredded unsweetened coconut
  • ¼ cup generous frozen Edamame (that is alread cooked and edible)
  • 1 ½ cup chopped red onion
  • 2 garlic cloves finely chopped
  • 3-4 dried red chilies broken into pieces
  • 1 tablespoon canola oil


  • Add kale to a large skillet with chili powder and salt and cover and cook on low flame for about 10 minutes. Sprinkle little water at a time if it starts burning.
  • Add Edamame and shredded coconut and mix thoroughly and cook for another 2 minutes uncovered on low flame or until kale is dry and all water is absorbed.
  • In another skillet add oil and once hot, add chopped onion and garlic and fry until onion is golden and slightly crispy. Add dried red chilies and fry for another minute
  • Transfer fried onion to kale and mix well.
  • Serve warm with rice.

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