Asian-Style Kale


Recipe by Sylvia’s Table

Serves 4-6


  • 1 large bunch kale

  • 1 tbsp sesame seeds

  • 1 tbsp sesame oil

  • 1 small shallot, minced

  • 1-2 garlic cloves, minced

  • 2 scallions, white and light green parts, minced

  • 1 tsp finely grated fresh ginger

  • 1 tbsp soy sauce



  1. Tear the kale leaves from the tough ribs, wash and drain them thoroughly, and chop them coarsely. Discard the ribs.

  2. Place the sesame seeds in a small skillet over medium heat; stir constantly for a minute or two to toast them. Take the skillet off the heat as soon as the seeds begin to color because they burn quickly.

  3. Heat the oil in a large skillet or wok over medium heat; add the shallot, garlic, scallions, and ginger and cook, stirring, for about 1 minute. Add the kale and cook, tossing 3-4 minutes, until just softened-- the leaves should retain some shape.

  4. Remove the pan from the heat and toss the kale with the soy sauce, then sprinkle with sesame seeds and serve.