Spicy Sesame Kale

This recipe is adapted from one I saw a while back in the Washington Post. You can substitute pretty much any vegetable for the kale and it will be delicious. Just keep this recipe and, as things come into season, give them a whirl (peas, green beans, zucchini).

1 large bunch kale
3 teaspoons sesame oil
1 medium onion, chopped
1 cup green onions (or scallions), chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger root
1 tablespoon soy sauce
1 tablespoon chili paste (like sriracha, use more or less depending on your spice tolerance)
1 tablespoon toasted sesame seeds (see note)


  • Wash the kale thoroughly. Discard the tough ribs and coarsely chop the kale leaves.
  • In a large skillet, heat the sesame oil over medium heat. Add the onions, garlic, scallions and ginger root and cook for about 1 minute.
  • Add the kale a little at a time until kale starts to wilt (about 5 to 8 minutes).
  • Remove from heat and toss in soy sauce and sesame seeds.

Note: Toasted sesame seeds: Heat seeds in a dry skillet over medium heat, shaking the pan frequently. Heat until lightly browned (about 5 minutes). Watch carefully; they burn quickly!

Serves four.