I don’t eat Kale nearly as much as I should. It is such a forgotten vegetable, thought by some to be far too pedestrian. However, it is filled with nutrients and is a great source of Vitamins K, A, and C. In addition, it provides high levels of fiber, making you feel fuller longer. Also, by using the sesame oil, you also up your vitamin E intake. All in all, this is one nutrient-packed recipe that tastes good too!
2 bunches Tuscan Kale, ribs and stems removed, leaves torn
2 Tbsp. olive oil
2 tsp. toasted sesame oil
freshly ground black pepper
- Rinse Kale, shake dry, leaving some water clinging.
- Heat olive and sesame oils in a large skillet over medium heat.
- Add kale; season with salt and pepper.
- Reduce heat to medium-low and cover
- Cook, tossing occasionally, until just tender, 7–10 minutes.
Food Mingle Blog Alternatives and Substitutions:
- I used sesame oil that was not toasted – tasted great!
- I also added some cannelini beans, for a twist on the basic greens and beans.
- If you prefer, you can substitute your favorite green leafy vegetable; instead of kale, try spinach, rappi or collard greens.
Yield: 6-8 servings