Jazz Up Your Kale With A Few Simple, Vegan and Gluten-Free Ingredients

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Kale is incredibly good for you, since it’s full of vitamins A, K, B6 and C, calcium, potassium, copper and manganese. Sometimes, however, it can seem a bit…well, meh. Sure, you can toss kale in a soup or a stir-fry, but when you’re craving it as a side dish, you need that something extra. Fortunately, we have devised an incredibly simple recipe that will turn your kale into a special treat.

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The secret? We add garlic powder and nutritional yeast, and then top it with toasted sesame seeds! The yeast imparts a cheesy flavor that will make the kale rich and yummy, with a slight creaminess. Of course, nutritional yeast is also jam-packed with vitamins, so this little side dish is one of the healthiest things you can put in your mouth!

Vegan, Gluten-Free Kale With Nutritional Yeast, Garlic and Sesame Seeds


6 cups kale, drained and rinsed (if you want, you can cut out the stems, especially if there are any big, tough ones. We bought a pre-cut package of kale, so most of the work was done for us already).
1/4 cup vegetable broth
1 1/2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 tablespoon toasted sesame seeds (optional — just toast them for a few minutes in a small pan inside your oven)
sea salt and ground pepper to taste

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Pour the vegetable broth into a wok or large frying pan and heat until warm. Add the kale and stir until it begins to shrink (kale shrinks a LOT! It’s kind of magical to watch).

Add the nutritional yeast and garlic powder. Continue stirring your kale mixture. It will continue to shrink and will attain a deeper green color. Sprinkle in a bit of sea salt and pepper. Feel free to taste the kale and add more salt, pepper, or garlic powder if necessary.

After about 5-6 minutes of stirring, your kale should be done! If you’ve opted for sesame seeds (highly recommended) sprinkle them liberally on top. Ladle the kale into small bowls or plates and serve it hot!

This side dish pairs well with just about anything. We enjoyed ours with some homemade, creamy squash soup, and it was a heavenly combo! Makes about 3-4 servings. I would recommend against refrigerating leftovers, because they’ll just get mushy. It’s best to finish off all your kale right away!

This is a great way to get rid of any extra kale you might have in your refrigerator. We always seem to end up with a lot. You can make this recipe almost every day, until the kale is finally gone! Enjoy.

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