** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Cut off and discard the tough stems. Slice the leaves once down the middle, then cut them crosswise into 1 inch wide strips.
3. In a wok, heat the oil. Add the garlic. Saute for 10 seconds.
4. Add the kale and the stock. Cover and steam for 3 minutes until the kale wilts.
5. Add the soy sauce. Top the kale with sesame seeds and fresh ground pepper.
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Dietary Notes:
This recipe is low-fat with 2.25g per serving, low-saturated fat with 0.25g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 103% of your daily recommended intake per serving. This recipe is high in Vitamin C with 68% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, MSG, Poultry, Sesame Seeds, Garlic allergies.