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What We Eat When We Eat Alone
by Deborah Madison and Patrick McFarlin

It's the dark roasted sesame oil and delicate vinegar that makes this kale so very good.  Sprinkle toasted sesame seeds over the kale, or season with or gomashio (a Japanese condiment of toasted ground sesame seeds and salt) before serving.


    • 1 bunch curly green kale
    • 2 to 3 teaspoons dark sesame oil, to taste
    • 2 teaspoons rice wine vinegar, to taste
    • salt
    • red pepper flakes
    • toasted sesame seeds* or gomashio


1. Slice or pull the kale leaves off of the stems. Throw the stems away, as they will never become tender, and then wash the leaves. Steam the kale over boiling water until it is tender, about 12 minutes. Take a taste to make sure and then dump the cooked kale into a bowl.

2. Toss the kale with sesame oil and vinegar to taste, then season with salt and a few pinches of red pepper flakes. Toss again with a tea- spoon or two of toasted sesame seeds, or serve with gomashio.

*To toast sesame seeds, put them in a dry skillet over medium heat. Once the pan becomes hot, start stirring or flipping the sesame seeds until they become golden, then remove from heat and turn them onto a plate immediately so that they don't keep cooking in the heat of the pan.


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