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Kale

Sesame Kale

Two to four servings, depending on appetite and level of kale passion

1 bunch of organic kale, stems removed and coarsely chopped
1 to 4 cloves of garlic, minced; adjust according to your taste and social life
1 tbsp. olive oil
1⁄4 cup water
roasted sesame oil
ume plum vinegar

Heat olive oil in a heavy pan. Saute garlic for 20 to 30 seconds, stirring.
Mix in chopped kale. Add water and cover. Steam on low for 5 to 10 minutes, until desired tenderness.
Spread on platter. Sprinkle with roasted sesame oil and ume plum vinegar to taste.

Compliments for this recipe go to Strider Hammer, produce manager at Just Food Co-op,
who inspired it when he said to me during an early morning produce delivery,
“You could eat gravel with roasted sesame oil on it.”

Excerpt from Turn Here Sweet Corn: Organic Farming Works by Atina Diffley

The segment is finished by a few minutes when the phone rings. I look at the name on the
caller ID; it is Julie, the right-of-way group leader for the MinnCan Project. She leaves a
message saying she’d like to arrange a meeting on the farm. When I tell Paula to call her
back and arrange a meeting in the Cities without me, she is surprised that I don’t want to
be there. I say, “I’m a little off my kale at the moment. Isn’t that why I have representation?”

“Off your kale?”

“Kale equals health. I am too emotionally off base to eat; I’m not going to make it through a
meeting with MinnCan without saying something I’ll later regret.”

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