- 2 quarts Kale, rinsed and chopped with coarser stems removed
- 1 tablespoon sesame seeds
- A pinch cayenne powder
- Juice of one tangerine
Toast sesame seeds in a skillet. When seeds start dancing around in the pan and/or begin to change color, add the chopped kale. Unless the kale has quite a bit of water still clinging to the leaves, ad a dash of water. Sprinkle the cayenne over the top and cover. Cook at moderate heat for 5-7 minutes or until kale is wilted. Empty the contents of the skillet into a serving bowl and drizzle tangerine juice over the top.
"After a number of weeks, kale can begin to wear out its welcome. That's when it's time for a special presentation that makes kale new all over again. In addition, the pairing in this recipe with citrus makes the minerals in kale more easily absorbed by the body, and the prep is quick and super easy," writes John Martinson Jr. of Birds & Bees Community Farm in Oregon City, Oregon, who submitted this recipe to the cookbook.