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Emerald Sesame Kale

1 bunch (6 or 7 stalks) kale (I prefer Winterbor here), center ribs removed and cut into 1" strips

2 Tbls sesame seeds, toasted

1 tsp toasted sesame oil (can substitute another flavorful oil if not readily accessible)

3 cloves garlic, minced

1 Tbls tamari (soy sauce is also fine)


Steam kale until bright green and tender.  In a heavy skillet over medium heat (can use to toast sesame seeds first), saute sesame oil and seeds with steamed kale and garlic for a minute or two.  Toss with tamari and serve warm or cold.  I love it plain or over steamed brown rice.

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