Sesame Kale & Red Pepper

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My Sesame Kale and Red Pepper side dish pairs perfectly with any Asian entrée.  It’s cost effective and has no many nutritious benefits.


  • 1 bunch of kale
  • 1 red pepper
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 cloves garlic
  • 1 Tablespoon low sodium soy sauce
  • 1/4 cup vegetable stock
  • 1/4 cup yellow onion, diced
  • 1 Tablespoon sesame oil
  • 1 Tablespoon sesame seeds
  • salt & black pepper

How to make it:

  1. Either buy a bag full of pre-wash and cut kale or if you’re buying a bunch,  you use the same amount.  If you purchase the bunch, you’ll need to remove the woody stems from the kale leaves either by slicing down each side or by pinching the leaf at the base and pulling out toward the tip.  Stack the leaves and then slice crosswise into one inch strips.  Wash the leaves well in a colander or salad spinner with cool water.
  2. Mince garlic and add it to large pot with diced onion with olive oil.  Sauté the garlic and onion -until onion is translucent over medium heat.
  3. Pour the sesame oil and soy sauce in a small bowl and whisk together, then set aside.
  4. Add the vegetable stock and the red pepper, sauté for about 5 minutes.
  5. Add the washed kale leaves to the pot and cover with lid to let leaves and peppers steam over low-to medium heat.  Stir and cook kale until it is wilted and glossy (about 5 minutes).
  6. Add the soy sauce/soy sauce mixture to the pot.  Stir to coat.  Add the sesame seeds to the pot.  Taste and adjust the seasoning to your liking.  Serve warm.  Makes 2-3 servings