Sesame Asian Kale

Yes, we’re part of the “I heart kale” club and yes, kale is our “friends with benefits.” As cliché and dare I say it, overrated as kale may be in the health world today, we just aren’t over it. Sorry, you’re gonna have to hear us rave about kale in smoothies, kale in salads and now we’re spicing it up in our stir-fry pan with this Sesame Asian Kale.

While many people love the idea of kale, they may actually have a hard time digesting it. Even when they get their hands on it and massage it so it’s softer and easier to chew, kale can still be hard on the good ole’ digestive system. In this case, lightly steaming or stir-frying kale is a fantastic option.

This recipe has become a favorite in my rotation. I’m also a sucker for anything Asian. Even my husband, who loves a fresh out-of-the oven pizza, will eat this any chance he gets. If that’s not an endorsement, I’m not sure what is!

I hope you enjoy this savory kale sauté. How else do you love to eat kale?

Share with us in the comment section below.

With savory kale kisses,



Sesame Asian Kale

Yields: 4-6 servings


  • ¾ cup dried arame seaweed
  • 3 cups water
  • 3 TBS sesame oil
  • 6 carrots, peeled and sliced
  • 2 bunches of kale, stemmed and chopped
  • ¼ cup scallions, chopped
  • 5 cloves garlic, minced
  • ⅛ cup sesame seeds
  • Sea salt to taste
  • Red pepper flakes to taste


Soak arame in water for 15-20 minutes. Drain and rinse arame and set aside. Heat oil in large pan or wok over medium heat until oil is almost smoking. Add carrots, stirring frequently for 3 minutes. Add garlic and cook for 1 minute. Toss in the arame and season with sea salt and red pepper flakes to taste. Add kale and scallions to mix and cook for 5-7 minutes until kale is slightly crunchy but cooked. Toss in sesame seeds and cook for 1 minute. Add more sea salt and red pepper flakes if needed.

Serve warm and enjoy! Leftovers can be stored for up to 4 days.

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