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.
Ingredients:
- 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)
Directions:
- 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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Kale is my FAVORITE! I sneak it into everything! This looks so yummy! I will try it ASAP!
It’s my favorite too! It used to be tied with broccoli rabe, but then I discovered kale chips and it became an instant favorite.
Hope you enjoy the recipe! We certainly did.
-Julie
Did you change your format? I really like it!
I changed up the banner, color scheme, and photo style … so pretty much everything I guess =) So glad you like it! I feel like the new look represents my personal style a lot better.
I have been meaning to do that, after the bar prolly. I really love yours though! My mom and I are going to the mall this weekend, so hopefully you see some new plates at least:]
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!
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!
I’m definitely going to give it a go…thank you for the additional info!
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You have an excellent blog. This is my favorite recipe thus far. Keep up the little gems.
Thank you so much! Glad you enjoyed the recipe.
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