Garlic Sesame Kale
Garlic Sesame Kale
Oh boy. My brain is all over the place tonight. Should I start posting by theme? Like tonight could be the start of the side dish theme. Or should I continue posting by whatever random item I’m cooking at the moment? I don’t know. I haven’t decided, and I’m all over the place.
I’ll tell you one thing I do know. This Garlic Sesame Kale is a side dish that might just upstage your main attraction. I tasted something similar at our local food co-op and decided that I should try recreating it myself. I love that this side is rich in calcium and might be good for my skin. But the main reason you should try this is because it tastes hella good.
Garlic Sesame Kale
1 Tbsp. sesame oil
1 Tbsp. sesame seeds
1 Tbsp. garlic, minced or crushed
4-6 cups kale, wash, shake excess water off (do not dry), then separate from stems
Splash soy sauce or splash vegetable broth or salt to taste
Heat sesame oil in deep skillet over medium heat. Add sesame seeds and cook until seeds start to turn darker in color. Add garlic, stir until well-mixed and cook for about 30 seconds. Add kale, cover, and steam for 10-12 minutes. When kale has softened, add salting agent (soy sauce, vegetable broth, or salt) and toss well until leaves are covered with garlic and sesame seeds. Heat for 30 more seconds. Serve.
October 15th, 2008 at 8:37 am
Well, that looks just beautiful: I love that the kale stayed bright green after cooking it for 10 minutes. My concern with greens is always cooking it long enough to make it soft but not so long that it gets bitter.
You know I have question. Do you not chop the kale at all, but just separate it from the stems? If so, I *love* that feature. I’m sure I’ve done enough chopping for my main dish, so it’s nice to have a lower-maintenance side.
October 15th, 2008 at 8:54 pm
I do not chop the kale. I only separate it from the stems. If a piece seems too large, I’ll tear it into smaller pieces, but mostly, I just remove from the stems and call it a day.