SESAME KALE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons vegetable oil, 2 tablespoons rice vinegar, 4 teaspoons sesame oil, 3 teaspoons low-sodium soy sauce, 2 teaspoons honey and 1/2 teaspoon kosher salt in a large bowl. Chop 1 bunch kale, add to the bowl and toss to coat; let stand 10 minutes. Add 3/4 cup chopped roasted walnuts and 2 tablespoons black sesame seeds. Season with pepper.
TUSCAN KALE WITH SESAME OIL
Provided by Melissa Hamilton
Categories Leafy Green Side Sauté Vegetarian Quick & Easy Kale Healthy Vegan Sesame Oil Bon Appétit
Yield Makes 8 Servings
Number Of Ingredients 4
Steps:
- Rinse kale; shake dry, leaving some water clinging. Heat olive and sesame oils in a large skillet over medium heat. Add kale; season with salt and pepper. Reduce heat to medium-low, cover, and cook, tossing occasionally, until just tender, 7-10 minutes.
- DO AHEAD: Kale can be made 5 days ahead. Cover and chill.
KALE-SESAME CHICKEN SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring the soy sauce, maple syrup, red pepper flakes, 1/4 cup lemon juice and 1 cup water to a boil in a wide saucepan. Add the chicken in a single layer; reduce the heat to medium low. Cover and simmer, turning occasionally, until just cooked through, 10 to 15 minutes. Remove the chicken to a plate (reserve the liquid). Let cool, then shred.
- Peel the sweet potatoes and cut into 1/2-inch cubes. Add to the liquid in the saucepan; cook over medium heat, stirring occasionally, until just tender, about 15 minutes. Transfer to a plate with a slotted spoon (reserve the liquid). Let the potatoes and liquid cool.
- Cut the apples into matchsticks. Peel the cucumber, cut in half lengthwise and thinly slice. Combine the apples, cucumber, kale, sesame seeds, chicken, sweet potatoes and sesame oil in a large bowl. Toss with the reserved cooking liquid and the remaining 2 tablespoons lemon juice. Season with salt and pepper; sprinkle with the peanuts.
Nutrition Facts : Calories 434 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 604 milligrams, Carbohydrate 60 grams, Fiber 9 grams, Protein 33 grams
SESAME KALE CRISPS
These sesame-kale crisps are a nutritious, delightfully crunchy snacking option.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Heat oven to 200 degrees.
- In a large bowl, drizzle kale with oil, lemon juice, and sesame seeds. Season with salt. Toss until evenly coated.
- Transfer to a rimmed baking sheet and bake for 30 minutes. Remove from oven and, using a spatula, flip kale leaves over. Return to oven and continue cooking until kale is dry and crisp, 20 to 25 minutes more. Let cool completely.
CALCIUM RICH SESAME KALE SALAD
This Sesame Kale Salad is so rich in calcium that it has more per serving than one cup of 2% milk. In fact, serving for serving, nutritionally, this recipe blows milk out of the ... out of its carton. Got Sesame-Kale-Salad?
Provided by FawnM
Categories Salad Dressings
Time 10m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Chop or tear Kale leaves, slice mushrooms, and halve tomatoes. Set aside.
- To prepare dressing first grind sesame seeds into a powder using a coffee grinder or blender. Add remaining ingredients and blend smooth.
- Arrange prepped vegetables on serveware and top liberally with Sesame Dressing. Or toss all ingredients in a mixing bowl before serving.
- * The Sesame Dressing is delicious with kale by itself. Also great on top of raw broccoli florets. Yummo!
Nutrition Facts : Calories 295.2, Fat 10.6, SaturatedFat 1.5, Sodium 242.4, Carbohydrate 42.2, Fiber 9.1, Sugar 11.1, Protein 19.8
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Cuisine AmericanTotal Time 15 minsCategory SaladsCalories 202 per serving
- Combine the first 7 ingredients in a small bowl; whisk in the oil until everything is mixed well. Set aside.
- Add all salad ingredients to a large bowl (except optional nuts), pour dressing over all and toss all together.
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- Heat the sesame oil in a medium skillet with the garlic. Cook for 3 minutes until just turning golden. Stir in the grated ginger, cook 1 minute.
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Cuisine AmericanTotal Time 10 minsCategory Side DishCalories 63 per serving
- Heat olive oil, minced garlic and red pepper flakes in a large non-stick frying pan over medium-high heat until the garlic is fragrant. Add the kale and sesame seeds and mix until combined.
- Cook, stirring every minute, for 5 minutes, or until kale is desired tenderness. Add sesame oil (if using) and soy sauce and stir to combine.
HOW TO COOK KALE - KALE WITH GARLIC & SESAME VIDEO RECIPE
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5/5 (5)Total Time 10 mins
- Wash the kale by rinsing or submerging in a bowl of water and swishing it around. Pull the leafy parts from the stems. Discard the stems. Tear the leaves into bite-sized pieces.
- Add the garlic and cook only about 15-20 seconds until it starts to smell fragrant. Add the sesame seeds and half the kale.
- Sprinkle with half the salt and toss around a few minutes until kale starts to wilt. Add in remaining kale and continue to cook until it’s softened and reduced in volume by half. It should still be bright green.
VEGAN KALE AND BLACK SESAME SUSHI BOWL RECIPE BY ANNA JONES
From thedailymeal.com
5/5 (4)Estimated Reading Time 4 minsServings 2Calories 780 per serving
- Rinse the rice in a sieve under cold running water to get rid of some of the starch, then place it in a pan with a pinch of salt and cover with twice the volume of water (about ⅔ cups). Bring to a boil, then reduce the heat and simmer, covered, for 45 minutes, until all the water has been absorbed and the rice is fully cooked. Add more hot water from time to time, if needed, to keep the rice from drying out. If you are using regular brown rice, follow the instructions on the package.
- Meanwhile, defrost the edamame beans by putting them into a bowl and covering them with boiling water. Leave for 10 minutes.
- Cut the pomegranate in half. Lay a sieve over a bowl, put one half of the pomegranate in your hand, seed side down, then squeeze it over the bowl, allowing the juice to pour through your fingers. Set aside.
- Take the other half of the pomegranate and hold it above a clean bowl, cut-side down. Tap the back of the pomegranate with a wooden spoon so that the jewels fall through your fingers into the bowl, tapping a little harder if the seeds resist falling out. Once all the jewels are in the bowl, discard the shell and pick out any little pithy white bits that may have fallen into the bowl.
5 FOODS WITH MORE CALCIUM THAN MILK - …
From foodsforbetterhealth.com
Estimated Reading Time 5 mins
- Calcium in Kale. Kale, a low-oxalate vegetable, is one of my favorite healthy foods, as it is loaded with beneficial nutrients. And if you are wondering as to how much calcium in kale is, then let me tell you that it’s a lot!
- Calcium in Spinach. Spinach is an excellent source of calcium, containing 244.8 mg per cup. One cup accounts for 24.5% of your daily value intake. But unlike kale, spinach contains a high amount of oxalate.
- Collard Greens’ Calcium Content. For building or maintaining strong bones, collard greens are an amazing dairy alternative. Just two cups of collard greens contains 452.2 mg of calcium, nearly 90% of your daily value intake.
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- Organic Yogurt’s Calcium Content. For people who still want to eat dairy products, plain organic yogurt is a very good source of calcium. It contains a whopping 447.4 mg of calcium in one cup.
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