Spicy Sesame Black Kale
Kale went from boring to exciting to boring again. With this recipe, I wanted to liven up this cruciferous vegetable staple with some of my favorite Asian seasonings including tamari and gochujang sauce. The sweet flavor of maple syrup (and the gochujang if you use it) help counteract the bitterness in kale. Sesame seeds add a little texture and calcium to this side dish. I love the pop of both black and white. If you can't find gochujang, use sriracha or your favorite hot sauce.
drizzle of avocado or grapeseed oil
1 bunch lacinato kale, stemmed and chopped
1 teaspoon maple syrup
1 teaspoon tamari (soy sauce)
1/2 teaspoon dijon mustard
1 teaspoon toasted sesame oil
salt to taste
Asian hot sauce to taste (I like K-Mama Gluten-free Gochujang Sauce)
1 tablespoon sesame seeds
1. Heat a large saute pan and drizzle in oil. Add lacinato kale and a generous sprinkle of salt and begin to wilt.
2. Meanwhile, in a small bowl or mug, combine maple syrup, tamari, dijon mustard and toasted sesame oil together and whisk with a fork. Drizzle over greens and stir. Let cook 1-2 more minutes. If greens look dry or raw, add a teaspoon or two of water.
3. Taste for salt and plate. Drizzle with hot sauce and sprinkle with sesame seeds.