Sesame Kale

(from kintyre’s recipe box)

Kale has blue-green leaves and a thick center stem. It is rich in vitamins A, B-complex, and C, as well as iron and calcium. As with most greens, kale should have fresh strong leaves. Avoid those with yellow spots or browning. Store unwashed kale in plastic bags in the refrigerator. Kale will keep for several days. With a sharp knife, cut the leaves away from the stem and thick center rib. Rinse well, but do not soak. Kale’s C and B-complex vitamins are water soluble. Remove excess water in a salad spinner.
Per Serving: 64 calories, 8g carbohydrate, 3g protein, 3g fat, 2g fiber, 33 mg sodium

Source: Recipe card

Cook time: 11 minutes
Serves 6 people

Categories: nondairy, not tried, side dish

Ingredients

  • 2 bunches kale, trimmed and chopped
  • 1 teaspoon vegetable oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons sesame seeds, toasted

Directions

  1. Bring 2 cup water to a boil in a Dutch oven.

  2. Add kale; cover and cook for 4 minutes, stirring occasionally.

  3. Uncover and cook until water evaporates, about 3 minutes.

  4. Heat vegetable oil in heavy skillet over medium heat.

  5. Saute garlic and cayenne for 1 minute.

  6. Add kale.

  7. Cook and stir for 3 minutes.

  8. Transfer kale to bowl.

  9. Toss with sesame oil.

  10. Salt and pepper to taste.

  11. Garnish with sesame seeds.

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