sesame kale

April 22, 2012

sesame kale, steamed kale, vegan side dish, vgourmet, Ruth Richardson

This is a completely versatile side dish that takes no time to make, boosts the nutritional content of your dinner significantly, goes with anything, and is surprisingly addictive. After meals are over and we’re still sitting at the table gabbing about the day, the entire family continues to pick at whatever leftovers happen to be in the bowl until, sadly and inevitably, it’s finished. It’s a perfect pairing to tomato cumin rice and spicy marinated tofu. But it’s very accommodating and can be taken out almost anywhere and will be sure to please the crowds.

1 bunch of kale, cleaned and leaves pulled off the stem

1 tbsp olive oil

1 tbsp soy sauce

juice from 1/2 lemon

1 tsp sesame oil

sea salt to taste

handful of sesame or tamari pumpkin seeds

Steam the kale over high heat until done, still bright green but wilted, about 3 minutes. Don’t over-steam or the kale will become brown and limp. Once done, remove from the heat, place in a serving dish, and drizzle with olive oil, soy sauce, lemon juice, and sesame oil. Sprinkle with a little sea salt and then top with sesame seeds or tamari pumpkin seeds.

One Response to “sesame kale”

  1. emmycooks Says:

    Yum–we had a different vegan tofu/kale/rice combo for dinner tonight, but I look forward to trying your trio of recipes. I always like to know other peoples favorite everyday recipes, and these look great!

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