Chili Garlic Sesame Kale {recipe} – If Looks Could Kale

Chili Garlic Sesame Kale[Eating Rainbow | Green | no. 3 Kale]

There’s thing that one should never do when blogging because it’ll completely kill your flow before it even gets started. It’s something we have learned over the course of our many years of blogging, both from listening to experts and from, sadly, experiencing it ourselves. We know we should never do it.

But we did anyway.

We wrote a clever title to our post before we even composed it. “If Looks Could Kale.”

What does that even mean?! We don’t know. And so we sat at the computer for upwards of four hours drafting and deleting intro paragraphs to a post about what kale looks like so we could use the clever title.

And what we’re ending up with is nothing but this: curly green kale is green and has curls tighter than the Ogilvie home perm we suffered in sixth grade.

See what we mean?

So your lessons for the day are “don’t title your posts before you’ve written them,” and “make this Chili Garlic Sesame Kale.”

Chili Garlic Sesame Kale

serves 4 as a side dish, 2 as a main with something like sauteed tofu or a poached egg on top


1½ pounds kale, washed, toughest parts of stems removed
2 tablespoons olive oil
4-5 garlic cloves, chopped (or about 2 tablespoons)
2 tablespoons sambal
2 teaspoons toasted sesame seeds (plus more for garnish)
sesame oil for drizzling at end (about 1 tablespoon)


Roughly chop kale into 1- to 2-inch pieces.

Heat olive oil in a very large saute pan or wok over medium heat. Add garlic and cook until fragrant, about 2 minutes.

Add kale to saute pan and saute until kale wilts, about 10 minutes. If all of the kale doesn’t fit at once, add as much as you can, let it cook down a little (about 2-3 minutes) and then add the rest. It’s okay if the kale cooks for slightly different lengths of time.

When the kale is cooked through, turn down heat to low. Add sambal and toasted sesame seeds and stir to combine/distribute. Remove from heat completely and drizzle with about 1 tablespoon sesame oil (sesame oil is pretty strong, so start small, though we love the stuff so we usually add more than what we call for ourselves).

Garnish with more sesame seeds before serving.

by Sarah J. Gim on May 2, 2011 · 2 comments

{ 2 comments… read them below or add one }

michelle@the domestic mama and the viillage cook May 4, 2011 at 6:31 am

LOL! I remember those perms… :o!
The kale, however.. looks and sounds fantastic, I will have to try this. Thanks!


Janna M May 4, 2011 at 7:46 am

Sometimes you’ve got to break the rules… just because.
It made me smile this morning.


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