In The Kitchen: Sesame Kale

Kale is one of my favorite greens. Whenever I pick some up, I will find ways to eat it for breakfast, lunch, and dinner. 
This recipe is an easy twist on traditional sauteed kale, and the best part is the longer it sits, the better it gets, so you can dish up a snack all week long. 
Sesame Kale goes great with any meats on the grill or as a side for Asian salmon dishes or chicken. 

Picture from Health-Bent

Sesame Kale
1 bunch kale, torn into pieces
1 clove garlic, minced
3 Tbsp Rice Vinegar
1 Tbsp Olive Oil
1 Tbsp Sesame Oil
1 Tbsp Soy Sauce (or Tahini)
1 Tbsp Red or Vidalia Onion, Minced
1 Carrot, Shredded
Sesame Seeds
Salt & Pepper
Parmesan (or cheese of your choice)

Blanch the kale just so it turns bright green. Dry in paper towels or a salad spinner. 
In a large bowl, mix the wet ingredients with the onion and carrots. (Optional: Let sit for 10 minutes. I think this helps take the bite out of the onion and garlic)
Add the kale and coat well (it is easiest to use your hands). Toss with sesame seeds, and season with salt & pepper. Refrigerate for at least 30 minutes and top with Parmesan. 


Yum! Healthy and delicious.