My love affair with kale may be young, but it runs deep. You’ve seen kale here frequently lately – from shrimp kale and avocado quesadillas to baked rigtoni with kale. It’s nutritional properties are vast and it’s actually quite tasty.

You see, the affair began at Whole Foods. Sometimes, I’ll go blocks out of my way after a class at the gym to grab dinner from the salad bar. It’s healthy, it’s quick, it’s a vice. During one of those trips, I discovered an awesome sesame kale salad.

Being the sly food blogger that I am, I typed the ingredients into my blackberry and whipped up my own version next time I found kale in my fridge. Its Asian-inspired flavors are unique and taste great mixed with plain edamame or baked, marinated tofu.

Sesame Kale

Serves 2

What you need:

1 bunch kale
1 tablespoon sesame oil
1/4 tsp. minced garlic (I used a little less, closer to 1/8 tsp. but if you like garlic, add more)
1 tablespoon water
1 teaspoon soy sauce
3 teaspoons toasted sesame seeds
Salt and pepper

What you do:

1. Wash the kale, leaving it a little wet. Discard the stems and tear the soft leaves into bite-sized pieces.

2. Heat the sesame oil in a large pot or skillet over medium heat. Add the garlic to the hot oil until the kitchen smells delicious. (This should take under one minute.) Add the kale and water to the garlic and oil, and cover.

3. Let it cook for about a minute, then stir the kale and re-cover. Cook for about 2 more minutes, and when the kale is wilted, stir in the soy sauce, sesame seeds, a pinch of salt and a few grinds of fresh pepper.

Got a minute?
If you’re in your twenties or thirties I need you to complete this survey for me, surrounding an upcoming writing project. Thanks for your help and support!

Tagged as: cooked kale, kale dish, kale salad, kale side dish, sesame kale, vegetable side dish