Kale Salad with Sesame dressing

This is recipe is sent in from Donna Balcaen who says it’s a family favorite.  I think it will be extra good when our Brussels sprouts are ready.

Kale Salad with Sesame Dressing

makes 4 servings…

1Tbsp. white sesame seeds

1 lb. kale, steamed and sliced thinly (I use it raw)

1/4 tsp. sea salt

1 Tbsp. plus 1 tsp. vegetable oil, divided

5 large Brussel sprouts, trimmed, halved lengthwise, and thinly sliced crosswise

1 clove garlic, minced

1 1/2 Tbsp. rice vinegar

1 Tbsp. soy sauce

2 tsp. toasted sesame oil

crushed red pepper flakes, for garnish (optional)

1 scallion, thinly sliced, for garnish.

1. In a small skillet, toast sesame seeds over medium-high heat, shaking, until golden brown, about 1 minute.  Transfer to plate and set aside to cool.

2. In a large bowl, toss kale with salt and 1 tsp. vegetable oil and rub into kale to soften.  Add Brussel sprouts and toss well.

3. In a small bowl, whisk together garlic, vinegar, soy sauce, sesame oil, and remaining Tbsp. vegetable oil.  Pour dressing over greens, add reserved sesame seeds and toss well.

4. Garnish with a pinch of red pepper flakes (optional) and scallions… Serve and enjoy!

Kale Salad

Tara from Mama Pacha gave this recipe to me and I’ve tried it and it’s delicious.


1 bunch kale

2 cloves garlic

juice of 2-3 lemons

parmesan cheese



Slice kale thinly (almost shave).  Cover with olive oil and let sit 30 min.  mix in minced garlic.  Juice 2-3 lemons and add with salt and pepper.

mix in parmesan cheese.

According to Tara it’s : ‘Awesome as soon as you make it.  Awesome the next day.  Awesome on bread.  All around awesome’.


Kale Chips

It seems that everyone who has tried them loves them, so if you haven’t tried kale chips yet, here is a good recipe.


1 bunch kale

1 tablespoon extra-virgin olive oil, divided

1 tablespoon sherry vinegar  (You can use lime juice instead)

1 pinch sea salt, to taste


1. Preheat an oven to 300 degrees F (150 degrees C).

2. Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they’re very dry.

3. Put the kale pieces into a large resealable bag (or use a bowl if you don’t mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly ‘massaged.’ Sprinkle the vinegar (or lime) over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.

4.  Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.  (You can let them air dry in the oven after it’s turned off.  Store them in the fridge – so the humidity doesn’t get to them – and snack on them throughout the week!)