Originally posted August 27, 2011

Kale with Garlic & Toasted Pumpkin Seeds

Kale with Garlic & Toasted Pumpkin Seeds by Tara

Another simple, post-cleanse recipe. Barney's recipe with bacon looks good, but not yet. I was looking for something to make kale a little more interesting and got the idea of toasted pumpkin seeds from Cafe Gratitude. Toasted sesame oil also gives it a nice flavor.


  • 1 Bunch Kale
  • 1 Clove Garlic
  • 1/2 Cup Pumpkin Seeds
  • Toasted Sesame Oil
2 servings


Cut or tear stems from kale leaves. Mince garlic. Heat sesame oil in pan. Add garlic for about 30 seconds before adding kale. Put pumpkin seeds in the oven or toaster oven (only for a minute or two!). Stir kale, mix together and serve.

15 minutes


  • commented over 6 years ago

    I love this. I usually eat kale raw with olive oil, but I don't heat the oil. I bet this--and the garlic--put it over the top!

  • commented over 6 years ago

    You can also add tempeh to this to make it a more filling veggie meal. I like to add olive oil & coat the tempeh pieces with sesame seeds and then add tamari after cooking each side until golden brown.

Adapted from

Cafe Gratitude

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