Kale With Sesame Seeds Recipes
SESAME KALE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons vegetable oil, 2 tablespoons rice vinegar, 4 teaspoons sesame oil, 3 teaspoons low-sodium soy sauce, 2 teaspoons honey and 1/2 teaspoon kosher salt in a large bowl. Chop 1 bunch kale, add to the bowl and toss to coat; let stand 10 minutes. Add 3/4 cup chopped roasted walnuts and 2 tablespoons black sesame seeds. Season with pepper.
SESAME KALE CRISPS
These sesame-kale crisps are a nutritious, delightfully crunchy snacking option.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Heat oven to 200 degrees.
- In a large bowl, drizzle kale with oil, lemon juice, and sesame seeds. Season with salt. Toss until evenly coated.
- Transfer to a rimmed baking sheet and bake for 30 minutes. Remove from oven and, using a spatula, flip kale leaves over. Return to oven and continue cooking until kale is dry and crisp, 20 to 25 minutes more. Let cool completely.
KALE WITH SESAME SEEDS
Categories Vegetable Side Sauté Low Carb Low Fat Vegetarian Quick & Easy Low Cal High Fiber Low/No Sugar Healthy Vegan Kosher for Passover
Yield 2 people
Number Of Ingredients 7
Steps:
- Wash the kale, leaving it a little wet. Discard the stems and tear the soft leaves into bite-sized pieces. Mince or chop the garlic (your preference). Heat the sesame oil in a large pot or skillet over medium heat. Add the garlic to the hot oil until the kitchen smells delicious. (This should take under one minute.) Add the kale and water to the garlic and oil, and cover. Let it cook for about a minute, then stir the kale and re-cover. Cook for about 2 more minutes, and when the kale is wilted, stir in the soy sauce, sesame seeds, a pinch of salt and a few grinds of fresh pepper.
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- Preheat the oven to 220ºC/gas 7. Rinse the kale under cold running water and dry the leaves very well, in a salad spinner if you have one.
- Place the kale on a baking tray and drizzle over the sesame and olive oils, scatter over the sesame seeds and season with sea salt and black pepper.
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- Remove the woody stems from the kale leaves either by slicing down each side with a sharp knife, or by pinching the leaf at the base and pulling out toward the tip. Stack the leaves and then slice crosswise into one inch wide strips. Wash the leaves well in a colander with cool running water.
- Mince the of garlic and add it to a large pot with one tablespoon of neutral cooking oil (or your favorite cooking oil). Sauté the garlic for about one minute over medium heat.
- Add the washed kale leaves to the pot. Stir and cook the kale until it is wilted and glossy (about 5 minutes). If you prefer a more tender leaf, cook longer.
- Add the soy sauce, toasted sesame oil, and sesame seeds to the pot. Stir to coat. Taste and adjust the seasoning to your liking. Serve warm.
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- 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.
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