Sesame Kale Sauté with Garlic and Shallot // Quick and Easy Side

Sesame Kale Sauté with Garlic and Shallot // Quick and Easy Side

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 

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  1. {Main St. Cuisine}

    You’re helping me to get over my fear of kale, Julie. It’s a lilltle odd to be afraid of a vegetable I realize, but I’m just not sure what’s the best recipe to try for a kale newbie. It seems kale is everywhere and I want to jump in. Question…does it get bitter at all if it’s cooked too long? Thanks for the inspiration today!

    1. Julie @ happygoodtime

      I don’t find it to be bitter, even after re-heating. Kale is quite sturdy, and difficult to overcook. I love it for that! Actually, If I know my meals will need to be re-heated I’ll often sub softer greens like spinach or escarole for kale.

      I think the first time I tried it was in a saute with some bacon, tomato, and pine nuts. It was lovely – much less bitter than something like broccoli rabe. I completely understand your veggie fear =) Ovi has a cabbage phobia, and we’re working on it.

      If you do try it, I hope you enjoy it!

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