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10 Minute Garlic Sesame Kale Recipe

This garlic sesame kale recipe is a super simple side dish that comes together really quickly and complements pretty much all your Asian inspired dishes. It’s a great change to so many other veggies you can make.

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Overhead of a plate of sliced steak rice and garlic sesame kale.

In winter, it’s hard to find in season vegetables, but I love kale because you can grow it all year round. Whether you get it from your garden or the store, it’s a perfect leafy green – and wait to try this before you tell me you don’t like kale.

This is a kissing cousin of my grilled baby bok choy, but you don’t need to drag out your grill for this. In fact, this green side dish is ready in about 10 minutes total.

And yes, it is in fact vegan.

Pair this with my Miso Glazed Chicken or Asian marinated steak plus some rice, and you’ll love this dinner. My kids love it, which is an added benefit.

What kind of kale should I use?

Other than fresh kale, it’s your choice of what kale you want to use. There isn’t a significant difference in taste or preparation between curly kale and dinosaur kale.

I like the curly kale simply because I think it’s prettier, but get what you can in your store. I also grow kale all summer, and the white Russian kale is a curly leaf variety that works perfectly.

How do you most easily remove the ribs from kale?

First, you do want to remove the ribs from the kale for this recipe – and for most recipes you make, whether it’s crispy baked kale chips or lemon kale salad or something else.

The ribs tend to be more bitter, and the texture isn’t so easy to eat. They do not cook at the same rate as the leaves, and you absolutely do not want to overcook your kale leaves.

Place a washed kale leaf with the stem side up, and run a knife along the edge of the rib. Run it along the other side, and simply remove the tough rib and toss it.

Knife cutting leaves off kale.

Can I make this spicy?

Yes, you absolutely can! I mentioned before that this garlic sesame kale is kid friendly, and part of that means that I don’t make it spicy for my kids.

However, I know many love spicy greens. Simply add red pepper flakes to the sesame oil when you add the onion.

Adding it to the oil helps to ensure the spiciness infuses into the oil and gets imbued throughout all the leaves rather than a spicy bite here and a not spicy bite next.

Start with a half teaspoon of red pepper flakes, then add more if you want even more spice.

Do I need to massage the leaves to make my kale not bitter?

When I make my lemon kale salad, I massage the leaves to remove some of the bitterness. It’s amazing how it makes a difference as you break down the fibers in the kale leaves.

(Note: For all of you who think you don’t like kale, this may be the reason right here. Prep your kale right, and it tastes totally different.)

However, once you remove the ribs and do this quick saute of the kale leaves, I do not find them bitter at all even though I do not massage the leaves. If you want to, go for it, but it isn’t necessary.

How to Make Garlic Sesame Kale

Wash your kale in cool water just before cooking. Even if your store promises that they’re already washed, it’s amazing the grit that can hide in a kale leaf.

Dice your onion, and mince your cloves of garlic. Keep them separate, as you add them at separate times.

Chopped onion and garlic in piles on a cutting board.

Place each leaf stem side up, and cut off the tough rib. Save the leaves, and cut them into bite sized pieces.

Place a large heavy skillet over medium high heat. Once it comes to temperature, add the sesame oil.

Saute the onion in a pan with the sesame oil for 1-2 minutes just until it softens. Add the garlic, and saute for another minute.

Onion and garlic sauteing in a ceramic pan.

Add the kale, fresh ginger, and chicken stock, then cook for two minutes.

I grate my ginger straight into the pan with my microplane zester. It’s quick and easy, and fresh ginger has a totally different taste from dried ginger.

Grating ginger with a microplane zester into kale.

It may look as though there is too much kale, but carefully stir it so that all the leaves get exposed to the heat.

Blue pan filled with kale to cook.

You’ll want to see the kale starting to wilt (and shrink), and be sure that you do not overcook it. It should still be bright green.

Wooden spoon stirring Asian kale as it shrinks.

Add the soy sauce and stir to coat. Note that I use a homemade chicken stock that is a low sodium version, so this doesn’t become too salty.

Pot filled with just cooked garlic sesame kale.

Remove from your pan from the heat and add pepper, stirring again. Serve your finished dish with your favorite Asian inspired meal.

Grating pepper into cooked garlic Asian kale.

Save this garlic sesame kale recipe to make again!

Overhead of a plate of sliced steak rice and garlic sesame kale.

Garlic Sesame Kale

This delightfully simple side dish is ready in just about 10 minutes from start to finish. Enjoy these sauteed greens as a side to complement any meal.
5 from 4 votes
Print Pin Rate
Course: Side Dish
Cuisine: Asian
Diet: Low Lactose
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 101kcal
Author: Michelle

Ingredients

  • 6 cups kale
  • 2 teaspoons sesame oil
  • 1 small yellow onion diced
  • 1 clove garlic minced
  • 1/2 inch ginger fresh grated
  • 3/4 cup chicken stock
  • 1 teaspoon soy sauce
  • pepper to taste

Instructions

  • Wash kale, then remove ribs and discard them. Set kale aside.
  • Dice onion, and mince garlic.
  • Place large heavy skillet over medium high heat. Once hot, add sesame oil, then onion. Saute onion 1-2 minutes just until it softens. Add garlic, and saute 1 minute.
    2 teaspoons sesame oil, 1 small yellow onion, 1 clove garlic
  • Add kale, ginger, and chicken stock, then cook 2 minutes. Stir periodically to help kale wilt evenly.
    6 cups kale, 1/2 inch ginger, 3/4 cup chicken stock
  • Add soy sauce and stir to coat, then remove from heat while kale is still bright green. Add pepper, stirring again.
    1 teaspoon soy sauce, pepper to taste
  • Serve immediately.

Notes

  • To get 6 cups of kale, you generally need about a bunch and a half, but this depends on the size of the buch your grocery store sells.
  • I use a low sodium chicken stock to ensure this doesn’t get too salty. I do not recommend using bouillon cubes.
  • For more tips and tricks, be sure to read the full article above.

Nutrition

Calories: 101kcal | Carbohydrates: 15g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 183mg | Fiber: 4g | Sugar: 4g

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.

Overhead of a blue plate with sliced steak rice and greens and text 10 minute garlic sesame kale simple and delicious.

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  1. Michelle says:

    Tara – Go for it. Just like that yummy salad you've been making, too!

    Susie – It's great. And another of those sneaky yummy foods!

    Unknown Mami – Kale really varies on how you make it. I also will toss larger pieces of it in olive oil, sprinkle with salt and a little pepper and then bake until lightly crispy. They get crunchy like chips and have an awesome smoky flavor.

    Kelly – I've got a few of them. I also will grill them in foil with garlic and olive oil and a bit of salt. And a Merry Christmas to you, too!

  2. septembermom says:

    I would like to have a good kale recipe. This sounds great Michelle. Thanks. Wishing you and your family a very merry Christmas!!

  3. Unknown Mami says:

    I'll have to try this. I'm not a fan of kale, but my husband is always trying to get me to eat it and this sounds good.

    Happy Holidays to you and your beautiful family!

  4. Susie says:

    Huh…I should give that a try:-)

  5. Tara R. says:

    My picky non-veggie-eating son may actually like this recipe. It sounds wonderful.

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