Kale and broccoli make a great team in this quick sauté with Asian-inspired flavors - sesame oil, garlic, rice vinegar, and soy sauce come together in just minutes to turn two simple green vegetables into a side dish with real depth. It pairs especially well with other Asian-inspired noodle, rice, or tofu dishes, but it's versatile enough to serve alongside just about anything.
What makes this sauté worth returning to is how little time it actually takes once everything is chopped. From the moment the garlic hits the pan to the moment you're sprinkling on sesame seeds, the whole thing comes together in well under 10 minutes - making it an easy way to work more dark leafy greens into a weeknight meal without much extra effort.
Key Ingredients & Substitutions
- Kale - any variety works here, from curly to lacinato (dinosaur) kale. Rinse it right before cooking; the water still clinging to the leaves helps the sauté along.
- Broccoli - cut into small, bite-sized pieces so it cooks through in the same short time as the kale.
- Yellow summer squash or red bell pepper - either adds a pop of color and a bit of sweetness. Use whichever you have on hand, or a combination of both.
- Dark sesame oil - this is the backbone of the dish's flavor, so use toasted sesame oil rather than the light/refined kind for the most aroma.
- Rice vinegar and soy sauce - this pair adds brightness and savory depth right at the end of cooking. Reduced-sodium soy sauce keeps the dish from tasting too salty.
Helpful Tips
- Prep all the vegetables before you start cooking - once the garlic hits the pan, this dish moves quickly and there's no time to chop mid-sauté.
- Cover the pan just long enough for the kale to wilt, about 2 minutes. Leaving it covered longer can make the vegetables lose their bright color and turn overly soft.
- Add the vinegar and soy sauce only after uncovering the pan - adding them earlier can mute their brightness over the extra cooking time.
- Toast the sesame seeds in a dry pan for a minute before sprinkling them on if you want an extra layer of nutty flavor.
Variations
As the original recipe suggests, other hardy greens like chard, collards, mustard greens, or escarole all work well in place of the kale. For more heat, add a pinch of dried hot red pepper flakes along with the black pepper, or swap in smoked paprika for a deeper, smokier flavor instead. A handful of toasted cashews or slivered almonds stirred in at the end adds a satisfying crunch if you'd like to turn this into a slightly heartier side.
Serving Ideas
This sauté is an easy partner for other Asian-inspired mains, like our Sesame-Ginger Tofu and Broccoli Stir-Fry, or spooned over a bowl of rice or noodles for a simple vegetable-forward meal. It also holds its own as part of a larger spread of small dishes, alongside dumplings, spring rolls, or a simple miso soup.
Storing & Freezing
Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet to help the vegetables keep some bite. This dish doesn't freeze well, since both kale and broccoli turn quite soft and watery once thawed.
Recipe
Sesame Kale and Broccoli Saute
Ingredients
- 10-12 ounces kale any variety
- 1-2 broccoli crowns cut into small bite-sized pieces
- 1 small yellow summer squash quartered lengthwise, seeds cut away, thinly sliced; or 1 medium red bell pepper, cut into strips
- 1 tablespoon dark sesame oil
- 2 tablespoons white wine, vegetable broth, or water
- 3-4 cloves garlic minced
- 1 tablespoon rice vinegar or white wine vinegar or more, to taste
- 1 tablespoon reduced-sodium soy sauce
- Freshly ground pepper to taste
- Dried hot red pepper flakes or smoked paprika to taste, optional
- 1 tablespoon tan or black sesame seeds
Instructions
- Cut the leaves from the kale stems. If using the stems, trim about an inch from the bottoms, then slice thinly. Otherwise, discard them.
- Chop the kale leaves into bite-sized pieces. Give the leaves a good rinse at this point, as the water clinging to them will be good for the saute.
- Prepare the broccoli and squash or bell pepper as directed and set aside, as the saute goes very quickly from this point.
- In a large skillet or stir-fry pan, heat the sesame oil and wine. Add the garlic and saute over low heat until golden.
- Add the kale, broccoli, and squash or bell pepper. Turn up the heat to medium-high and cover.
- Once the kale wilts down, about 2 minutes, uncover and give the vegetables a good stir. Drizzle in the vinegar and soy sauce.
- Continue to saute, stirring, just until the vegetables are bright and tender-crisp, about 2 minutes longer.
- Remove from the heat and season with pepper and optional red pepper flakes. Sprinkle in the sesame seeds, and serve straight from the pan.
Nutrition (Estimate per Serving)
Frequently Asked Questions
Do I need to remove the kale stems?
It's up to you. Softer stems can be trimmed and thinly sliced to cook right along with the leaves, but thicker, tougher stems are better discarded or saved for stock, since they won't soften in the short cooking time this dish needs.
Can I make this without any oil?
You can sauté the garlic in a splash of the wine or broth instead of sesame oil, but you'll lose much of the dish's signature nutty flavor. If you'd like some of that flavor back without the oil, stir in a few drops of sesame oil right at the end instead of cooking with it, which still gives you that toasted aroma without needing to cook with the oil directly.
Nicole says
Terrible directions! When do you add the soy sauce? The rice vinegar?
Nava says
Sorry Nicole! The directions were amended. Thanks for the eagle eye.