Here’s another quick, easy, and nourishing dish, featuring the cooling greens we require to disperse the heat in our systems in late summer. 

Sliced kale is quickly sautéed in olive oil and then drizzled with sesame oil and speckled with toasted sesame seeds. 

Serve this dish as a side to fish, chicken, or meat, or use it as a flavorful addition to a salad of roasted or grilled vegetables. It marries beautifully with tofu marinated in gluten-free soy sauce and fresh ginger, as well.

Makes about 2 cups

Heat 2 tablespoons of extra virgin olive oil in a large sauté pan over medium-high heat. 

Add about 4 cups of sliced or chopped stemmed kale, season with pink or grey sea salt and freshly ground black pepper, and toss frequently until just tender and bright green.

Transfer to a serving bowl, drizzle with toasted sesame oil, and sprinkle with toasted sesame seeds.