I’ve been really burned out in the kitchen the past 2 weeks, and have been turning to quick and easy meals to keep Ovi and I fed and happy. Kale is a staple that I reach for whenever I haven’t planned dinner, and want to get something nutritious on the table fast. This sesame kale saute was ready in about 10 minutes, and was a delicious accompaniment to some equally quick and yummy grilled salmon.
Kale is so very versatile. I love that I can buy a couple of bunches when it’s on special and make different dishes with it all week! A few days ago I shared an Italian style dish with kale, and today kale’s gone Japanese. It’s a world traveling veggie.
- 1 bunch kale (cleaned, stems removed and chopped)
- 1/2 shallot (sliced thin)
- 1 large clove garlic (fine mince or press)
- 1 tablespoon vegetable oil
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
- 2 tablespoons mirin (optional)
- Mirin is a delicious Japanese cooking wine with a subtle sweetness.
- 2 tablespoons tamari (or soy sauce)
- Thoroughly clean kale, remove stems, and rough chop.
- I like to submerge mine in water to completely remove any grit
- Heat vegetable oil, and sesame oil in a skillet
- Add shallots and saute until translucent (about 2 minutes)
- Add minced garlic and stir briefly
- Add mirin and tamari to pan and scrape up any browned bits
- Add kale to pan, toss to coat and cover
- Reduce heat to low, and steam for about 4 minutes or until kale reaches desired level of doneness
- Stir in sesame seeds and serve immediately