What's cooking this season

crispy sesame kale
INGREDIENTS:
1 lb. kale, washed
2 garlic cloves, minced
1/4 tsp. red pepper flakes
(optional)
1 tbsp. toasted sesame oil
1/4 tsp. low sodium soy sauce
squeeze of lime
(optional)
toasted sesame seeds,
for garnish
KALE
METHOD:
1. Cut kale along the
stem and chop
the leaves into thin
pieces.
2. Heat sesame oil over
medium heat. Add
garlic and cook until
fragrant. Add the red
pepper flakes,
if using.
3. Add chopped kale
and cook until the
leaves are almost
wilted. Season with
soy sauce and let
cook until the sauce is
thickened.
PHYTOCHEMICAL BENEFITS:
eye and cell health, arterial, lung
& liver function, lowers the risk of
some cancers, promotes strong
bones and teeth
Nutrition Facts
Serving Size 1 cup
Servings Per Container 9
Amount Per Serving
Calories 106 Calories from Fat 45
% Daily Values*
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Sodium 118mg 5%
Total Carbohydrate 13g 4%
Dietary Fiber 3g 12%
Sugars 0g
Protein 6g 12%
*Percent Daily Values are based on a 2,000 calorie diet.
STORAGE
COLORS HOW TO USE
To store, keep kale refrigerated in an airtight
bag, unwashed, up to 5 days
Kale can be used so many ways in salads,
soups, stir fry, roasted, and smoothies
Green Phytochemicals
4. Garnish with sesame
seeds.
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