Sesame Kale

Name: Sesame Kale
Prep time: 15

4.5

4.5 out of 5 stars (based on 10 reviews)

15 min prep

2 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

This Asian-style sesame kale dish is a great way to eat this healthy green, and it’s super simple to make. Because it is chopped and shredded, the kale doesn’t need to be blanched. Just throw...

1 tablespoon sesame oil
3 cloves garlic, sliced
1 teaspoon grated fresh ginger
1 bunch kale, stems removed, shredded and chopped
1 to 2 tablespoons soy sauce
1 tablespoon toasted sesame seeds
Salt (optional)

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Nutrition Facts

Calories

149 cals

Fat

10 g

Saturated Fat

2 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

4 g

Carbohydrates

12 g

Sugar

3 g

Fiber

5 g

Protein

7 g

Sodium

699 mg

Directions

Heat the sesame oil in a medium skillet with the garlic. Cook for 3 minutes until just turning golden. Stir in the grated ginger, cook 1 minute.
Add the kale, and cook stirring occasionally for 5 minutes. Add the soy sauce and sesame seeds. Taste for seasoning, adding more salt if necessary. Serve warm or at room temperature.

Chef Tips

Here’s how to dry toast sesame seeds: It’s very easy as long as you keep an eye on them. Take a small heavy skillet, I like cast iron for this, and heat it up over a medium high flame. You don’t need any oil – there’s enough in the seeds themselves. When it is hot, add the sesame seeds and shake the pan to evenly distribute them. Toast the sesame, shaking the pan from time to time to move the seeds around. You mustn’t leave them alone for too long – they can burn if you turn your back. Use your nose to help you know what’s going on too. As they near the perfect point, the seeds will smell warm and toasty. Burning, well that’s a more acrid, smoky aroma! The sesame is ready when the seeds are mostly a very pale gold. Tip them immediately into a bowl until you need them.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society