This delicious, easy to make recipe is great as a side dish, or as vegetarian main served with wild rice.
I like this dish very much! It's very tasty! and nutritious, too! One comment for cooking Adzuki —it's taste better if you first heat the adzuki in water till the water boils and immediately drain it, then add fresh water and slowly cook until adzuki is tender. - 15 Jan 2003 (Review from Allrecipes US | Canada)
I was super excited to try this recipe. I changed it up a little based on what i like/had on hand. I added ginger along with the garlic and sauted some shiitake mushrooms before i added the kale. in addition to the other flavorings i added a little sesame oil and shichimi togarashi (a japanese red pepper blend). Like anzu, i also rinsed the beans after boiling and added fresh water. I took some leftovers to lunch the next say and just sliced up some tofu and green onions and drizzled a little soy sauce and sesame oil on the tofu. it was delicious! - 22 Jan 2008 (Review from Allrecipes US | Canada)
This makes a delicious and very nutritious meal. I soak my adzuki beans overnight which helps them to soften. Reduced sodium tamari is the way to go if you don't want it to be too salty. Once I had a head of escarole and used that instead of kale. That was good, too! - 13 Nov 2005 (Review from Allrecipes US | Canada)