Curly Kale with Sesame, Ginger and Spring Onions is an amazing side dish, full of flavors of Asia. It pairs well with thick pastas to make a great main course.

Curly Kale with Sesame, Ginger and Spring Onions

Curly Kale with Sesame, Ginger and Spring Onions
Recipe type: Side Dish
Cuisine: Other Asian
Serves: 2 servings
  • 5 1/2 ounces (150 g) curly kale
  • 1 teaspoon sesame seeds, plus extra for sprinkling
  • 1 teaspoon sugar
  • 1 Tablespoon peeled and finely sliced root ginger
  • 3 Tablespoons water
  • 1 Tablespoon lemon juice
  • 1 3/4 ounces (50 g) spring onion, finely sliced
  • 1/4 teaspoon sesame oil
  1. Remove all the thick stems from the curly kale. Bring a large, lidded saucepan of water to the boil. Add the kale, cover and cook for 6 to 7 minutes, or until tender. Drain in a colander and keep warm.
  2. Heat a small saucepan over a high heat, add the sesame seeds and cook, tossing the pan, until golden brown.
  3. Add the sugar, ginger, water and lemon juice. Cook until reduced by half, then add the spring onion and oil and simmer for 1 minute.
  4. In a large bowl, toss the kale with the sesame seed sauce so that the leaves are well coated.
  5. Serve on warmed plates with a few extra sesame seeds sprinkled over the top.
This recipe can also be used with other green leaves, broccoli and French beans. Just blanch and toss in the sesame sauce.


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