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  • >> Hilah:Hey dudes!

  • I am Hilah and welcome to Hilah Cooking.

  • So, I've gotten quite a few messages from people sayinHey!

  • What in the kale to I do with kale!”

  • So today I am going to show you a quick little garlic and sesame kale sautee, and it's

  • a great way to make quick use of this very healthy green.

  • Yayyyy!

  • [MUSIC]

  • [How to Cook Kale]

  • >> Hilah: First thing you are gonna need to do is wash your kale because it grows in dirt,

  • so I've don't that.

  • So, I am just gonna start by stripping the leaves off of the stems.

  • You can totally cook the stems too, but some people don't like it so I am going to show

  • you how to strip it off quick and easy.

  • Just get that kale naked, and if you never had kale it's kind of similar to collard

  • greens.

  • It's a little bit milder in texture and flavor; not quite as bitter as collard greens

  • can be sometimes, and a little bit more tender, so it's kind of, it's not as tender as

  • spinach.

  • It's really good though.

  • It's got a lot of vitamins.

  • It's got a lot of iron, so just do them like that, and then, you know, these big end

  • pieces, just sort of tear those up roughly, you know, we're going for kind of a rustic

  • thing here, so don't need to be precise or anything, and you can also, this is a curly

  • kale as you can see it's very curly.

  • There's another one called dinosaur kale that's got flat leaves, but whatever, it's

  • all called kale.

  • You could cook it all the same way.

  • Hey banjo!

  • You want to help?

  • You want to eat some kale stems?

  • Banjo likes vegetables.

  • Daisy does not .Here you go buddy.

  • Get it.

  • There you go.

  • Chompy chomp.

  • Chomp chomp chomp the little dude!

  • He is such a little buffoon.

  • Okay, so I 've got my big pile of beautiful, fluffy kale here, and we're just going to

  • just sautee it real quick so follow me as I turn to the left.

  • All right, I've got my skillet heating up here.

  • I am just gonna add a little tiny touch of oil, like half a teaspoon maybe.

  • We're not trying to overdo this or anything.

  • Once the oil is warm I am gonna add a little bit of minced garlic and just let that sizzle

  • for like 30 seconds just until I can start to like really, really smell it, so that'll

  • depend on your nose.

  • Now it's smelling good, and I've got some sesame seeds here.

  • You can leave these out if you like, but I do think that sesame goes nice with kale,

  • and I think this dish would go really well with the pork tenderloin earlier this week.

  • So, I am helping you out here buds, and then we can add our kale, and it's still wet.

  • I haven't like tried to dry it really thoroughly or anything.

  • You start tossing it around, and it'll wilt down.

  • It's not gonna wilt down as much as spinach does, but put some in.

  • Add a little bit of salt.

  • Just keep stirring it around and you can add some more as this first little batch wilts,

  • and the salt again will help it, you know, help draw some of the moisture out and help

  • it wilt down, and it'll start to turn really bright green, and just rotate it so that,

  • you know, all the kale comes in contact with the spinach so you are moving the cooked stuff

  • to the top and letting the uncooked stuff fall to the bottom.

  • You could also do this in a wok.

  • It'd be really easy.

  • You'd have a lot of room to toss it around.

  • And then you could say, “Who's ready for some wokkin kale!?

  • Right, get people really excited about it.

  • Okay, now that it's almost done I am gonna add just a few drops of some toasted sesame

  • oil and again this is optional.

  • If you wanted to just go with the garlic and olive oil and salt, that's totally reasonable

  • and fine.

  • Get it all tissy-tossed around, and you could see this like shrunk up by about half the

  • volume, but it's a lot heartier than spinach, so you know, this would serve two people easily.

  • Okay!

  • And just once it's all evenly wilted it looks pretty good to me.

  • Turn the heat off and we're ready to serve.

  • Wham blam thank you.

  • . . land for this kale.

  • All right.

  • I'll just put it into my serving dish.

  • Really pretty.

  • If you don't like overcook it, or stew it, it just stays this really beautiful green

  • color.

  • Woo hoo!

  • And I think the sesame seeds add a lot.

  • I think you could do black sesame seeds and white sesame seeds for a little bit of a Yin-Yang

  • effectGarlicky, and sesameey and kaleeey, and healthy.

  • You could also, dudes, I bet you could totally serve this over some brown rice with a little

  • bit cheese on top or something and it would be a really great vegetarian meal.

  • Yum!

  • Oh boy!

  • I probably could eat this whole bowl myself.

  • Okay.

  • I won't.

  • Thank you for watching.

  • If you have any questions, please leave them below and I'll get to them as soon as I

  • can, or if you'd like to share your favorite way to prepare kale, go ahead and leave that

  • in a comment too!

  • I hope you have a great weekend and I'll see y'all next week.

  • Bye!

  • [MUSIC]

  • >> Hilah: Banjo is being a major dick today.

  • He's being a curious little dick aren't you Banj?

>> Hilah:Hey dudes!

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