quick sauté of broccoli and dinosaur kale

October 29, 2013 • Nancy Wolfson-Moche

The air is cooling, coats are emerging and I am using more oil in my cooking. We need more (good) fat at this time of year. Oil plus these two brassicas (broccoli and kale) that strengthen and cleanse equals a dish that helps ready the body for winter.


serves 4


1 head broccoli

1 bunch lacinato aka “dinosaur” kale

1 ½ Tablespoons EVOO (Extra Virgin Olive Oil)

1 Tablespoon soy sauce

1 Tablespoon tan sesame seeds (optional)


Wash the broccoli and kale well by immersing them in water, separately. Trim the tough outer skin from the broccoli stalk, then slice the stalk into thin discs. Cut the florets into bite size pieces.


Set aside.Trim the end of the stems of the kale and then cut the kale into inch-wide pieces.


Heat a cast iron (shown here) or stainless steel skillet for about a minute.Add the olive oil and then add the broccoli pieces. Use cooking chopsticks to turn them,exposing each side to the pan’s heat.


When they begin to brown (after about one minute),add the kale.In less than a minute it will begin to wilt and turn a brighter shade of green. Mix the veggies together and pour the soy sauce into the pan,dispersing it evenly among the vegetables.


Spoon them out of the pan and serve on individual plates. Top with dry-roasted sesame  seeds if desired.

©Nancy Wolfson-Moche 2013

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