Simple Kale

Served With Love


I used to scramble for ways to vary my side greens. I don't mind eating kale raw or in a salad, but I don't want to eat it like that every single time I add it to my dinner menus. So I started experimenting with different spices to add to and ways to prepare a bunch of kale. First, came the sesame seeds and then the onions. I had a soup from a cafe one day that allowed me to taste a forkful of carrots with a string of kale and my mouth said thank you. It was sweet without being overpowering and added a new depth of texture. This isn't the only way I prepare kale, but it is a trusty one.


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20 Min
30 Min


  • 1 bunch
    kale, washed and removed from stems
  • 1 large
    carrot, peeled and thinly sliced
  • 1/4 c
    white sesame seeds
  • 1/4 small
    onion, chopped
  • 1 Tbsp
    grapeseed oil

How to Make Simple Kale


  1. Place the kale in a pot or sautée pan and cook until it's tender and turns dark green. I use a pot and only the moisture that remains from washing them. I cook the kale until no excess water remains. See step 5.
  2. While the kale is cooking, slice the carrots in long, thin strips and sautée them in a teaspoon of grapeseed oil until they are tender, almost resembling noodles. Set aside on a plate.
  3. Chop the onion. Use the same pan you sautéed the carrots in, drizzle another teaspoon of oil around it, and sautée the onion until it is almost translucent. Set aside on the same plate with the carrots.
  4. In the same pan, drizzle two teaspoons of oil around the pan. Use a brush or spatula to evenly distribute it. Sprinkle in the sesame seeds in an even, single layer. Toast on medium heat without disturbing for 1-2 minutes, until tan. Turn off the heat. Stir gently to continue toasting the other side. Toast another minute or so, until tan. I like mine toasted a little more, so I leave the heat on and let them get brown. Leave them in the pan, but don't forget to turn off the heat if you brown your seeds a little longer.
  5. Optional: Place the kale on a towel or paper towel to remove any excess water that didn't get steamed away. I cook my kale long enough that no excess water remains. The only moisture present is what the kale has produced itself while cooking.
  6. Cut the carrots again into smaller strips once they are cooled. I like mine thin and about an inch long. To save time, feel free to cut the carrots in shorter strips before cooking. They just seem to taste better when cut in half after they've already been cooked.
  7. Add the kale, carrots, and onion to the pan with the toasted sesame seeds and stir. There is no need to turn the heat back on.
  8. Transfer to a bowl and stir again. This can be enjoyed hot or cold. Serve with love!

Printable Recipe Card

About Simple Kale

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegan Dairy Free Soy Free

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