Blog's Category: Awesome Findings
Sesame Kale
Intro
Before I picked this recipe up from "50 Shades of Kale" cookbook, I thought that those pretty purple, lime-green or whitish, flower-like, kale on a shelves of supermarkets are no more than garnishing supply for celebratory table. I was wrong - it actually can be very edible, enjoyable and tasty! If you want to "kill" your guests with presentation - make this dressy side and, t-ssss - it's low-effort cooking too!
This recipe was modified from original one, from a cookbook. It turned out just too sweet for me so I added a splash of sherry vinegar to balance out the sweetness and dash of black pepper for a gentle kick. Below is my modified version.
What is it?
It's a whole kale leaves, quickly sauteed and seasoned with a few mighty spices/ingredients.
Before I picked this recipe up from "50 Shades of Kale" cookbook, I thought that those pretty purple, lime-green or whitish, flower-like, kale on a shelves of supermarkets are no more than garnishing supply for celebratory table. I was wrong - it actually can be very edible, enjoyable and tasty! If you want to "kill" your guests with presentation - make this dressy side and, t-ssss - it's low-effort cooking too!
This recipe was modified from original one, from a cookbook. It turned out just too sweet for me so I added a splash of sherry vinegar to balance out the sweetness and dash of black pepper for a gentle kick. Below is my modified version.
What is it?
It's a whole kale leaves, quickly sauteed and seasoned with a few mighty spices/ingredients.
Taste Description
Sweet and sour, with a distinct oriental flavor of sesame oil, kale leaves here are tender, slightly chewy but still dainty in texture. Sesame seeds add another layer to the overall texture and taste of this simple though stylish side dish.
How to Serve
Serve warm or cold. It will be classy side dish for your meat or fish entree. It also can be served as part of gourmet "assemble-your-burger" table.
Sesame Kale
(Fifty Shades of Kale cookbook)
As a side for 3:
- 2 tbs sesame oil
- 1 tsp brown sugar
- 1 bunch (looks like large flower) of purple kale with green fringe (pictured below)
- 1 bunch (looks like large flower) of light-lime kale with green fringe (pictured below)
- 1-2 tbs unsalted butter
- 1-2 tbs roasted sesame seeds
- 1 tsp sherry vinegar (substitute with whatever vinegar you have)
- 1/3 tsp freshly ground black pepper
- In a skillet, on a medium heat, stir-fry kale, sesame oil and brown sugar for about 3 minutes until kale wilts down.
- Add butter and stir for 1 more minutes until butter melts.
- Add sherry vinegar and black pepper and remove from heat immideately.
- Add sesame seeds, stir. Serve. Enjoy!
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IN PICTURES
I bought two kinds of kale "flowers" - purple and lime-white. Both have pretty green frindge on a leaf edges. Aren't they beautiful those colored kale flowers?
Cut each leaf in half to remove tough stalk.
Sesame oil and brown sugar in a skillet...
Overload... No worries, kale wilts really quickly on a hot skillet - just keep gently turning it over.
It takes 3-5 minutes to stir-fry a kale...
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