Photo: Marcus Nilsson

Serves 4

Ingredients

• 1 Tbsp. white sesame seeds
• 1 pound kale, preferably Tuscan, stemmed and thinly sliced
• ¼ tsp. sea salt
• 1 Tbsp. plus 1 tsp. vegetable oil, divided
• 5 large Brussels sprouts, trimmed, halved lengthwise, and thinly sliced crosswise
• 1 clove garlic, minced
• 1½ Tbsp. rice vinegar
• 1 Tbsp. soy sauce
• 2 tsp. toasted sesame oil
• Crushed red pepper flakes, for garnish
• 1 scallion, thinly sliced, for garnish

Directions

Total time: 15 minutes

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

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

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. Garnish with a pinch of red pepper flakes and scallion and serve.

Adapted from Vegetable Literacy (Ten Speed Press) by Deborah Madison available for preorder.

More Meatless Recipes

• Acorn squash with ricotta and sage
• Rice with spinach and pistachios
• Smoked salmon pâté