Sesame kale packs a flavor punch! Aromatic ginger and garlic bring a touch of heat, and sesame seeds add protein and crunch to this easy plant-based side dish.
Y'all, I love kale. I love a kale salad, I love kale in my green smoothies, and I love a sesame kale stir fry as the base for an easy meal.
This recipe is so versatile! You can serve it up as a side dish with crispy tofu. It works great in a rice or quinoa bowl. You can even stuff it into a sushi roll for a nutritional and flavor boost.
And the best part is: sesame kale only takes about 15 minutes to make, from chop to finish!
Ingredients and substitutions
- toasted sesame oil - To saute. It also deepens the sesame flavor of this easy kale recipe.
- kale - If you like, you can use other dark, leafy greens like collards or Swiss chard.
- garlic and ginger - These aromatics make this dish taste amazing!
- low-sodium soy sauce - You can use gluten-free tamari instead, if needed.
- sriracha - Adds a touch of sweet heat. You can omit it, if needed. You can also use gochujang instead, if you prefer.
- lemon juice - A little bit of acid brings out the sesame and other flavors. Lime juice or rice vinegar will work instead, if needed.
- sesame seeds - Add protein, crunch, and flavor. Toasted or untoasted, black or white sesame seeds are all fine to use.
How to make sesame kale
Heat the toasted sesame oil in a frying pan on medium-high heat.
Add the kale, garlic, and ginger, and cook, stirring constantly, until the kale turns bright green. Add the soy sauce and Sriracha and cook for a few more minutes.
Transfer to your serving bowl and toss with the lemon juice and sesame seeds. Season to taste with more lemon juice, if you like, before serving.
- You can remove or leave in the kale stems for this recipe. If you do leave the stems in, just make sure you cook until the stems become tender.
- Don't cook the kale fully before adding the soy sauce and sriracha! You just want it to wilt before you add the sauces, then let it finish cooking tossed in the sauces.
- You can use toasted or untoasted sesame seeds to make sesame kale. Toasted will give you a bit of a deeper flavor.
Serving and storage directions
There are so many ways to serve sesame kale! Here are a few ideas to get you started:
- as a side dish. Try it with my Baked Tofu with Peanut Sauce or Crispy Baked Tofu.
- in a grain salad. This is a lovely addition to a grain salad! Pile it over a bed of quinoa, rice, or your favorite whole grain. Then, add cooked chickpeas and sliced avocado. Top it with your favorite sauce or salad dressing.
- in sushi. Kale sushi might sound weird, but it's such a treat! Add it to your sushi rolls, sushi burritos, or air fryer sushi.
If you do have leftovers, store them in an airtight container. They'll keep for three to four days. You can serve leftovers hot or cold. I like to warm this up in the microwave.
Frequently asked questions
Making kale taste amazing is all about massaging or cooking it and about seasoning. Sesame kale is packed with flavors that really help this cruciferous veggie shine!
Yes! Feel free to use collard greens, Swiss chard, spinach, etc. The cooking time will vary depending on what greens you use.
More easy kale recipes
- 1 tablespoon toasted sesame oil
- 6 cups kale - chopped into bite-sized pieces
- 3 cloves garlic - minced
- 1 tablespoon minced fresh ginger
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sriracha sauce - or to taste
- 1 teaspoon lemon juice
- 2 tablespoons sesame seeds - toasted or untoasted is fine
- Heat the oil in a frying pan on medium-high heat.
- Add the kale, garlic, and ginger, and cook, stirring constantly, until the kale turns bright green. Add the soy sauce and Sriracha and cook for a few more minutes.
- Transfer to your serving bowl and toss with the lemon juice and sesame seeds. Season to taste with more lemon juice, if you like.