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Earth Eats: Real Food, Green Living

Sesame Roasted Kale

Asian flavors enhance all the kale your garden is producing these days. No kale? Use collards or Swiss chard instead!

sesame roasted kale

Photo: Eoban Binder/WFIU

For those of us not lucky enough to have a gigantic pizza oven in our kitchens, we can saute the kale in the pan over a flame.

Whenever we put a call out to our Twitter followers, asking what ingredients they want recipes for, the top request is always kale! Ask and you shall receive — kale chips, raw kale salad with citrus and a rustic white bean and kale soup.

Before we get cooking on our latest kale creation, cleaning the greens is step one. I find that washing veggies in lukewarm water encourages the dirt and grit to find their way out better than in cold water. You can also add a splash of vinegar to the water if you find little bugs hanging onto your greens.

We are only using the leaves for this dish, but don’t throw the stems into the compost heap. Cut them into small rounds and toss them into soups and pasta sauces.

We want to keep the natural color and crunchiness of the kale, so we’re simply wilting it in the pan. Be careful not to overcook it!

Sesame Roasted Kale

Ingredients

  • 1 bunch kale (cleaned with stems removed and sliced thinly)
  • olive oil
  • 2 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 2 dashes sesame oil
  • Tamari (to taste)
  • salt and pepper (to taste)
  • toasted sesame seeds (garnish)

Cooking Directions

  1. Heat olive oil in sauté pan. Add garlic, sauté for 10 seconds. Add kale.
  2. Cook kale with cover for 3-5 minutes. Add tamari, salt and pepper.
  3. Turn off heat. Add dash of sesame oil. Sprinkle with sesame seeds. Serve hot.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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