Photo: Marcus Nilsson
DirectionsTotal 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.
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From the January 2013 issue of O, The Oprah Magazine
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