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.