Dianne’s Braised Kale with Sesame Seeds

Image courtesy of Dianne T.

Today’s delectable side comes courtesy of Dianne, talented cook and 2010 Daily Dish Bake-Off winner!

A little about me….
My name is Dianne and I have had Meniere’s Disease for 8 years. My symptoms started when I was pregnant with my 2nd daughter in 2003. It took 2 1/2 years for a diagnosis and as a result I had to drastically modify my diet to eliminate/reduce my sodium, caffeine, sugar, alcohol intake. It can be a daily struggle and challenging at times living with this disease and a dietary restriction, but I enjoy finding new ways to still enjoy food and flavor by finding and adapting recipes. I have learned that food can be healthy and still be delicious! Being challenged can make you a better person, and with a positive attitude we can thrive.

Serves 4.

SODIUM CONTENT: 149 mg per serving

INGREDIENTS:

1 Tablespoon extra virgin olive oil
2 cloves garlic, minced
1/4 cup yellow onion, chopped
1 bunch of kale
juice from ½ a lemon
1/2 cup unsalted vegetable or chicken broth
1 Teaspoon of Bragg’s Liquid Aminos
2 Tablespoons sesame seeds

DIRECTIONS:

In a large frying pan, heat the olive oil over medium heat. Add the onion and cook until almost translucent. Add the garlic and cook for about a minute more. Stir in the kale, vegetable broth and Bragg’s. Cover and cook until the kale is tender – about 10 minutes. Squeeze with lemon juice. Stir in the sesame seeds….YUM!!!

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This entry was posted in Side Dishes, Spring Break on The Daily Dish, Vegan or Vegan Adaptable, Vegetarian and tagged . Bookmark the permalink.

7 Responses to Dianne’s Braised Kale with Sesame Seeds

  1. Looks like a wonderful dish, Dianne!

  2. dishy, i love how your blog is branching out and reaching so many! this feature with guest posters and recipes is a great idea! as for kale, i’ve never actually tasted it (to my knowledge) but the photo is enticing! my parents are big swisschard fans–is it anything like that?

  3. Christy says:

    Inky, I couldn’t agree more. I love kale and this recipe has me salivating. Cannot WAIT to be back in the kitchen. We’re now on dumpster #2 and to say I am BEAT would be putting it mildly..

    Hey Nat! Kale is another type of dark leafy green; both are super healthy, though I much prefer the taste of kale to chard. I bet you’d enjoy this recipe! The flavors would appeal to your palate, though not terrify with anything overly exotic or spicy. LOL TRY IT! This week’s “spring break” is devoted to cleaning out the rest of the basement and all of the attic. Thankfully some amazing friends stepped up to the plate, offering to cover for me. How incredible is that?! I love having guest chefs — hopefully more people will be interested as time goes on.

  4. I think I’ve told you before that I compensate for my total lack of cooking skills by covering my kale in a thick layer of salt, so I appreciate that other people know what they’re doing. It’s secretly kind of great that you’re forced to make foods taste good on their own, even though I can’t imagine how difficult it must be sometimes.

  5. Elena says:

    I like your recipe but haven’t tried it yet. Any other other Kale ideas. I grew a bunch for the first time and I ve got LOTS!! -E

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