Sesamekale Recipes

SESAME KALE SALAD

Sesame Kale Salad image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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

Sesame Kale Crisps image

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

Ingredients

1 bunch kale, stems removed and leaves torn into 2-inch pieces
2 Tbsp extra-virgin olive oil
1 Tbsp fresh lemon juice
1/4 cup sesame seeds
Coarse salt

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.

SESAME KALE

SESAME KALE image

Categories Vegetable

Yield 8

Number Of Ingredients 7

Ingredients

2 bunches kale
2 TBLS olive oil
2 tsp sesame oil
2-6 cloves garlic, minced
1/2 cup water
Dark sesame oil, to taste
rice wine vinegar, to taste

Steps:

Remove the stems and coarsely chop the kale. Heat the olive and sesame oils on medium-low in a large, deep-sided skillet or saucepan. Saute the garlic for about 20 seconds, stirring , and add the kale and toss. Stir in the water and cover. Steam until the kale reaches desired state f tenderness, about 5-10 minutes. Spread on a platter. Sprinkle with dark sesame oil and rice wine vinegar to taste.

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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.
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