Asian-Style Kale

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. 
Recipe from  Sylvia's Table  by Liz Neumark

Recipe from Sylvia's Table by Liz Neumark