You know, I’ve always had a love-hate relationship with kale. It’s like the veggie version of Marmite—some adore it, others.
. .
not so much. But when kale gets to dance with sesame in a salad, oh boy, it’s a different story.
I stumbled across this combination during a late-night fridge raid, and let me tell you, it was a revelation. Imagine crunchy, nutty flavors weaving through those vibrant green leaves, a symphony of taste and texture.
It’s like the kale finally found its soulmate. And the best part?
This recipe is as easy as pie—no, easier! If you’re skeptical, just imagine the kale whispering, “Give me a chance.
” Seriously, you’ll be munching on this for lunch, dinner, and that 3 a. m.
snack attack. Trust me, you’ll love it—unless you don’t, but then maybe try it again?
Steps
- Begin by removing the woody stems from a bunch of kale. You can do this with a sharp knife or by pinching the base of the leaf and pulling toward the tip. Stack the de-stemmed leaves and cut them crosswise into one-inch strips.
- Rinse the sliced kale thoroughly under cool running water using a colander.
- Mince two cloves of garlic and heat them in a large pot with one tablespoon of cooking oil, sautéing over medium heat for about one minute.
- Add the washed kale to the pot, stirring and cooking until it becomes wilted and glossy, approximately five minutes. For a more tender texture, cook the kale for a longer time.
- Mix in one tablespoon of soy sauce, one teaspoon of toasted sesame oil, and one tablespoon of sesame seeds. Stir well to coat the kale evenly. Adjust the seasonings to taste before serving warm.
Ingredients
- 1 bunch lacinato (dinosaur) kale
- 1 tablespoon cooking oil
- 2 cloves garlic
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon sesame seeds
Nutritional Values
Calories: 67.95 kcal | Carbohydrates: 3.43 g | Protein: 1.85 g | Fat: 5.88 g | Sodium: 230.28 mg | Fiber: 1.3 g | Sugars: N/A | Saturated Fat: N/A | Trans Fat: N/A | Cholesterol: N/A
FAQ
- What type of kale works best for making Sesame Kale?
- Lacinato kale, also known as dinosaur kale, is recommended for its texture and ease of use. However, if curly kale is more affordable or readily available, it can be used as a substitute with similar results.
- How do you prepare the kale for this recipe?
- First, remove the woody stems from the kale leaves by either slicing down each side with a knife or by pulling the leaves away from the stem. Then, stack the leaves and slice them into one-inch wide strips. Rinse thoroughly under cool water.
- What ingredients are needed to make Sesame Kale?
- You will need one bunch of kale, cooking oil, garlic, soy sauce, toasted sesame oil, and sesame seeds. Optionally, you can add red pepper flakes for heat or honey to balance the bitterness.
- How long should I cook the kale for best results?
- Cook the kale until it is wilted and glossy, which takes about five minutes. If you prefer a softer texture, you can cook it for a longer time.
- What is the difference between regular and toasted sesame oil?
- Toasted sesame oil has a dark amber color and a much stronger nutty flavor compared to the light straw-colored regular sesame oil. It is more potent, so a small amount is enough to impart a rich taste.
Tips
- Choose the Right Kale: While lacinato (dino) kale is preferred for its texture and appearance, curly kale can be used as a substitute if it’s more accessible or cost-effective.
- Removing Kale Stems Efficiently: To easily separate the leaves from the tough stems, pinch the base of the leaf and pull towards the tip, or use a sharp knife to slice along the stem. This ensures tender leaves for your dish.
- Adjust Cooking Time for Texture: Cook the kale until it reaches your desired tenderness. For a firmer texture, cook for about 5 minutes; for softer leaves, extend the cooking time.
- Enhance Flavor with Seasonings: Customize the dish by adding red pepper flakes for heat or a drizzle of honey to offset any bitterness. Adjust the soy sauce and sesame oil to suit your taste preferences.
Equipment
- Colander – For washing the kale leaves.
- Large Pot – For sautéing the garlic and cooking the kale.
- Sharp Knife – For removing the stems and slicing the kale.
- Cutting Board – For preparing the kale and mincing the garlic.
