Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, May 16, 2007

Sesame Kale

Jyoti's Tasty Tip:

Do you know that we were featured in the Food Section of Charlotte Observer because of our kale? Itís a little trivia that Iím excited to mention. And also, we can run out of any food in our hot bar except for the kale.  If we do, itís chaos. We donít like to hear Ēwhereís the kaleĒ a hundred times from our kale fanatics. It is a nightmare!

Remember, it's all about the taste!   Chef Jyoti                                                                             Click image to enlarge


Makes 4 servings



2 tablespoons organic olive oil
2 bunches organic kale, torn into pieces and stems removed
Ĺ cup filtered water
2 teaspoons organic toasted sesame oil
2 teaspoons Bragg Liquid Aminos, to taste
toasted sesame seeds, for garnish


  1. In a big soup pot or skillet, heat oil over medium heat. Add kale and stir quickly for few seconds, and then add water.
  2. Cover; let it steam, 2 minutes. Check by stirring  kale until wilted.
  3. Add sesame oil and Braggs. Taste and adjust seasonings.
  4. Stir in sesame seeds before serving.
  • You donít want to fight with your kale while you are eating it. Please remove the stem.
  • If the oil is not enough, instead of adding more oil, just add a little water so as not to burn the kale.
  • For more kick, add a pinch of chili flakes or you can buy sesame oil with added chili.


Original Talley's recipe by Chef Jyoti Friedland

Copyright © 2007 Jyoti Friedland