Crazy for Kale

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Serves 4


1 Tbsp. white sesame seeds

1 pound kale, preferably Tuscan, stemmed and thinly sliced

¼ tsp. sea salt

1 Tbsp. plus 1 tsp. olive oil, divided

5 large Brussels sprouts, trimmed, halved lengthwise, and thinly sliced crosswise

1 clove garlic, minced

1½ Tbsp. rice vinegar

1 Tbsp. soy sauce

2 tsp. toasted sesame oil

Crushed red pepper flakes, for garnish

1 scallion, thinly sliced, for garnish


Total time: 15 minutes

In a small skillet, toast sesame seeds over medium-high heat, shaking, until golden brown, about 1 minute. Transfer to a plate and set aside to let cool.

In a large bowl, toss kale with salt and 1 tsp. vegetable oil and rub into kale to soften. Add Brussels sprouts and toss well.

In a small bowl, whisk together garlic, vinegar, soy sauce, sesame oil, and remaining Tbsp. vegetable oil. Pour dressing over greens, add reserved sesame seeds, and toss well. Garnish with a pinch of red pepper flakes and scallion and serve.