Recipes: Kale, Squash, Beet Salad and more

Updated: November 14, 2007 - 3:38 PM

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Kale slathered with dark sesame oil trumps those creamed onions, hands down. "Even gravel would be delicious covered with roasted sesame oil," notes Atina Diffley. "We love serving kale on Thanksgiving for a couple of reasons. The cold weather makes it really sweet. It loses some color from repeated freezing, is no longer crisp, no longer marketable but it is at its absolute peak for sweetness and tenderness. We think it's just so cool that we can go out and pick it frozen, thaw it out and cook it. As one of our main cash crops, eating it reminds us to be thankful for another successful farming season."

Sesame Kale

Serves 6 to 8 and is easily doubled.

From Gardens of Eagan. "This is super-duper nutritious - an excellent source of iron, calcium, vitamin C, folic acid, vitamin K and carotenoids [providing vitamin A]," Atina Diffley says.

• 2 bunches kale

• 2 tbsp. olive oil

• 2 tbsp. sesame oil

• 2 to 6 cloves garlic, minced (adjust to taste)

• 1/2c. water

• Dark sesame oil, to taste

• Rice wine vinegar, to taste

Directions

Remove the stems and coarsely chop the kale. Heat the olive and sesame oils on medium-low in a large, deep-sided skillet or saucepan. Sauté the garlic for about 20 seconds, stirring, and add the kale and toss. Stir in the water and cover.

Steam until the kale reaches desired state of tenderness, about 5 to 10 minutes. Spread on a platter. Sprinkle with dark sesame oil and rice wine vinegar to taste.

Nutrition information per serving:

Calories 100 Fat 8 g Sodium 25 mg

Carbohydrates 6 g Saturated fat 1 g Calcium 78 mg

Protein 2 g Cholesterol 0 mg Dietary fiber 1 g

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