Best 7 Sesame Kale Recipes

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**Introducing Sesame Kale: A Nutritious and Flavorful Dish with Variations to Suit Every Taste**

Sesame kale is a delicious and healthy dish that is easy to make and packed with nutrients. It is a great way to enjoy the many health benefits of kale, including its high levels of vitamins A, C, and K, as well as its antioxidants and fiber. This versatile dish can be served as a side dish, a main course, or even a snack. The sesame-based sauce adds a nutty and umami flavor to the kale, while the addition of other ingredients like garlic, ginger, and chili flakes create a complex and flavorful dish. This article provides three different recipes for sesame kale, each with its own unique twist. The first recipe is a classic sesame kale stir-fry, the second is a sesame kale salad, and the third is a sesame kale soup. All three recipes are easy to follow and can be tailored to your own taste preferences.

Here are our top 7 tried and tested recipes!

SESAME KALE SALAD



Sesame Kale Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 3 tablespoons vegetable oil, 2 tablespoons rice vinegar, 4 teaspoons sesame oil, 3 teaspoons low-sodium soy sauce, 2 teaspoons honey and 1/2 teaspoon kosher salt in a large bowl. Chop 1 bunch kale, add to the bowl and toss to coat; let stand 10 minutes. Add 3/4 cup chopped roasted walnuts and 2 tablespoons black sesame seeds. Season with pepper.

COLD SESAME NOODLES WITH BROCCOLI AND KALE



Cold Sesame Noodles with Broccoli and Kale image

Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.

Categories     Bon Appétit     Noodle     Sesame     Broccoli     Chile Pepper     Green Onion/Scallion     Ginger     Kale     Vegetarian     Vegan     Mint     Dinner     Quick and Healthy     Quick & Easy

Yield 4 servings

Number Of Ingredients 12

1 large head of broccoli, cut into large florets with some stalk attached
2 garlic cloves, 1 finely grated, 1 thinly sliced, divided
1 1/2 teaspoons sambal oelek
1 tablespoon plus 1/2 cup sherry vinegar or red wine vinegar, divided
3/4 cup vegetable oil, divided
1 teaspoon kosher salt, plus more
1/4 teaspoon freshly ground black pepper, plus more
3 scallions, green parts only, thinly sliced, plus more for serving
1 (3-inch) piece ginger, peeled, cut into 1-inch matchsticks
4 cups chopped Tuscan kale leaves
2 (10-ounce) packages fresh ramen noodles or 2 (3-ounce) packages dried
Torn mint leaves and toasted sesame seeds (for serving)

Steps:

  • Preheat oven to 450°F. Toss broccoli with grated garlic, sambal oelek, 1 Tbsp. vinegar, and 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned in spots, 20-25 minutes.
  • Meanwhile, whisk scallions, ginger, sliced garlic, 1 tsp. salt, 1/4 tsp. pepper, and remaining 1/2 cup vinegar and 1/2 cup oil in a large bowl. Add kale; toss to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.
  • Cook noodles according to package directions. Drain; rinse under cold water. Add noodles and warm broccoli to kale and toss to coat. Divide among bowls and top with mint, sesame seeds, and more scallions.

SESAME GINGER KALE AND APPLE SALAD



Sesame Ginger Kale and Apple Salad image

Sweet and crisp apple is a nice surprise in this Asian inspired salad. It goes well with the crunchy wontons, toasted almonds and the slight bite from the just-sweet-enough sesame ginger dressing.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 sweet and crisp apple, such as Honeycrisp
1 small orange
4 cups tightly packed baby kale or spinach
1/2 cup chow mein noodles or fried wonton strips
1/4 cup sliced, skin-on almonds, toasted
1/3 cup Food Network Kitchen™ Inspirations Asian Style Sesame Ginger Dressing
Kosher salt and freshly ground black pepper

Steps:

  • Cut the apple into thin matchsticks. Peel and segment the orange and cut each segment in half crosswise.
  • Put the kale in a large bowl. Add most of the apple, orange, chow mein noodles and almonds. Pour in the Asian Style Sesame Ginger Dressing and toss to coat. Season with salt and pepper. Top the salad with the reserved apple, orange, chow mein noodles and almonds.

SESAME-KALE CRISPS



Sesame-Kale Crisps image

Make these delicious sesame-kale crisps for a nutritious snack.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 5

1 bunch kale, stems removed and leaves torn into 2-inch pieces
2 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 cup sesame seeds
Coarse salt

Steps:

  • Heat oven to 200 degrees.
  • In a large bowl, drizzle kale with oil, lemon juice, and sesame seeds. Season with salt. Toss until evenly coated.
  • Transfer to a rimmed baking sheet and bake for 30 minutes. Remove from oven and, using a spatula, flip kale leaves over. Return to oven and continue cooking until kale is dry and crisp, 20 to 25 minutes more. Let cool completely. Store in an airtight container for up to 3 days.

SESAME KALE



SESAME KALE image

Categories     Vegetable

Yield 8

Number Of Ingredients 7

2 bunches kale
2 TBLS olive oil
2 tsp sesame oil
2-6 cloves garlic, minced
1/2 cup water
Dark sesame oil, to taste
rice wine vinegar, to taste

Steps:

  • Remove the stems and coarsely chop the kale. Heat the olive and sesame oils on medium-low in a large, deep-sided skillet or saucepan. Saute the garlic for about 20 seconds, stirring , and add the kale and toss. Stir in the water and cover. Steam until the kale reaches desired state f tenderness, about 5-10 minutes. Spread on a platter. Sprinkle with dark sesame oil and rice wine vinegar to taste.

SESAME KALE GLOW BOWL



Sesame Kale Glow Bowl image

This simple, nourishing and healthy 'glow bowl' is one that we all need to have in our recipe box. Its' been my weekday go-to because it's quick, tasty and perfect for Meatless Mondays or anytime you need extra greens.

Provided by The Glowing Fridge

Categories     Main Dish Recipes     Bowls

Time 40m

Yield 3

Number Of Ingredients 16

2 cups water
1 cup quinoa
1 tablespoon coconut oil
½ red onion, chopped
3 cups torn kale leaves
2 cups broccoli florets
4 ounces tempeh, crumbled
1 clove garlic, minced
2 tablespoons sesame seeds
2 tablespoons water
2 tablespoons tamari
1 lime, juiced
1 ½ teaspoons Dijon mustard
1 teaspoon minced fresh ginger
½ teaspoon ground black pepper
1 pinch red pepper flakes

Steps:

  • Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
  • Heat coconut oil in a small saucepan over medium-high heat; saute red onion until lightly browned, 2 to 3 minutes. Add kale, broccoli, tempeh, and garlic; saute until kale is wilted, about 3 minutes.
  • Whisk sesame seeds, 2 tablespoons water, tamari, lime juice, Dijon mustard, ginger, black pepper, and red pepper flakes together in a bowl; pour over kale mixture and cook for 2 minutes.
  • Spoon quinoa into serving bowls and top with kale mixture.

Nutrition Facts : Calories 433.6 calories, Carbohydrate 56.7 g, Fat 16 g, Fiber 8.2 g, Protein 21.6 g, SaturatedFat 5.9 g, Sodium 794.4 mg, Sugar 2.3 g

SMOKED SALMON QUICHE WITH KALE AND BASIL, AND SESAME SEED CRUST



Smoked Salmon Quiche With Kale and Basil, and Sesame Seed Crust image

This spelt pie crust is so easy to make, but you can use store-bought instead. Hot smoked trout can replace the smoked salmon for some variation and broccoli could easily replace the kale.

Provided by Lorraine Pascale

Categories     HarperCollins     Quiche     Breakfast     Brunch     Yogurt     Kale     Basil     Sesame     Salmon

Number Of Ingredients 16

Sesame seed crust:
3 tablespoons sesame seeds
1 cup wholemeal spelt flour, plus extra for dusting
1/3 cup unsalted butter
1 egg
Olive oil or butter, for greasing
Filling:
1 tablespoons olive oil or butter
1 large onion, finely sliced
1/2 cup crème fraîche (use low-fat if you fancy it)
1/2 cup plain yogurt (use low-fat if you fancy it)
5 free-range eggs
1/4 cup kale, woody stems removed and leaves finely sliced
1/2 cup smoked salmon slices (preferably wild and MSC-certified), torn into bite-sized pieces
To serve:
Leaves from 1/2 bunch of fresh basil

Steps:

  • Preheat the oven to 350°F.
  • Toast the sesame seeds in a small dry frying pan over medium heat until fragrant and golden. Tip onto a plate and leave to cool.
  • Meanwhile, grease an 8-inch straight-sided, loose-bottomed flan or cake tin (1-inch deep) and set it on a baking tray.
  • Once the sesame seeds are cool, tip them and the remaining pastry ingredients, along with 3 tablespoons of water, into a food processor. Whiz together until they form damp crumbs.
  • Alternatively, to make by hand, put the flour and butter into a large bowl. Pick up bits of the mixture with the tips of your fingers and rub your thumb into your fingers to blend the ingredients together, allowing it to fall back into the bowl. Keep doing this until the mixture resembles fine breadcrumbs. Stir the sesame seeds through. Lightly beat the egg in a small bowl and stir into the crumbs really well with a small knife until it starts to form lumps.
  • Add 3 tablespoons of water to bring it together.
  • Dust a clean work surface with a little flour and tip the dough out onto it. Bring it together into a smooth ball then roll it out to the thickness of that of a nickel (about 2mm) to give a roughly 8 2/3-inch circle (slightly larger than the diameter of the tin).
  • Carefully lower the pastry into the prepared tin, easing it against the bottom and edges. Use a small, sharp knife to trim the excess pastry off the top rim, using bits of the excess to seal up holes or cracks if necessary. Scrunch up a circular piece of baking parchment a little larger than the tin, then unscrunch and sit it in the pastry crust. Tip in ceramic baking beans or dried beans and bake for 20 minutes.
  • Meanwhile, make the filling. Heat the oil or butter in a medium pan over a low-medium heat. Add the onion and cook down for about 10 minutes or until soft, stirring occasionally. Meanwhile, beat the crème fraîche, yogurt, and eggs together in a large bowl until combined. Stir in the kale, season, and set aside.
  • After the pastry has been cooking for 20 minutes, remove the paper and beans and return the pastry crust to the oven for a further 5 minutes or until the pastry is cooked, the base is sandy to the touch, and it looks lightly golden brown.
  • Once softened, remove the onion from the heat and leave to cool. Once cool, stir into the kale mix.
  • Once the pastry crust is cooked, remove from the oven and pour in the kale mixture. Arrange the smoked salmon on top. Bake for 35 minutes, or until the salmon is catching colour and the quiche cooked through to the centre. Remove and allow to cool a little. Carefully remove from the tin, cut into quarters and top with freshly torn basil.

Tips

  • To save time, use pre-washed kale. If using fresh kale, remove the stems and roughly chop the leaves.
  • Toasting the sesame seeds in a dry skillet before adding them to the salad enhances their flavor.
  • Feel free to experiment with different types of nuts and seeds. Almonds, walnuts, and sunflower seeds are all great options.
  • If you don't have rice vinegar, you can substitute white wine vinegar or apple cider vinegar.
  • Serve the salad immediately, or store it in the refrigerator for up to 3 days.

Conclusion

This sesame kale salad is a delicious and healthy side dish that can be enjoyed all year round. It's packed with nutrients, including vitamins A, C, and K, and it's also a good source of fiber and protein. The dressing is light and flavorful, and the toasted sesame seeds add a nice crunch. Whether you're looking for a healthy lunch option or a side dish to serve at your next dinner party, this salad is sure to please.

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