Emerald Sesame Kale
by Laura Frerichs, Tastemaker in Residence
1 bunch kale
2 Tbsp. Toasted Sesame Oil
2 tsp. Tamari or Soy sauce (to taste)
2-3 Tbsp toasted sesame seeds
1⁄2 stalk green garlic, 2 garlic scapes or 2 cloves garlic
- Toast raw sesame seeds in a hot oven for 5 minutes turning occasionally until brown.
- Separate kale leaves from rib. Grasp kale leaf on each side next to the center rib and kale will easily pull away from rib. Wash leaf and chop into small-ish pieces. Steam for 5-8 minutes until wilted.
- Drain kale and toss in bowl with sesame oil, chopped garlic, tamari, and toasted sesame seeds. Serve hot, or chill and serve cold. Serves 2-4.