Hirsheimer & Hamilton
Sesame oil will become bitter if it gets too hot, so cook over gentle heat.
Recipe information
Total Time
15 minutes
Yield
8 Servings
Ingredients
2
bunches Tuscan kale, ribs and stems removed, leaves torn
2
tablespoons olive oil
2
teaspoons toasted sesame oil
Kosher salt and freshly ground black pepper
Preparation
Step 1
Rinse kale; shake dry, leaving some water clinging. Heat olive and sesame oils in a large skillet over medium heat. Add kale; season with salt and pepper. Reduce heat to medium-low, cover, and cook, tossing occasionally, until just tender, 7–10 minutes.
Step 2
DO AHEAD: Kale can be made 5 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 80 Fat (g) 5 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 8 Dietary Fiber (g) 2 Total Sugars (g) 0 Protein (g) 3 Sodium (mg) 95