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Lunch recipe · from the recipe book

Ginger Sesame Kale with Crispy Mushrooms

Tender, glossy kale and spinach tossed with savory browned mushrooms, warm ginger, toasted sesame and a hint of orange for a bright, nutty bite.

Ginger Sesame Kale with Crispy Mushrooms

Ingredients

  • 14¼ cups chopped300 gKalestems removed, leaves torn
  • 5 cups loosely packed150 gBaby spinach
  • 2¾ cups sliced200 gWhite mushroomsthinly sliced
  • 1 tbsp14 gCanola oildivided
  • 2½ tbsp grated15 gFresh gingerpeeled and minced
  • 2 cloves6 gGarlicminced
  • 2½ tbsp40 gWater
  • 1 tbsp15 gLow-sodium soy sauce
  • 2 tbsp (30 ml)30 gOrange juice
  • 1⅛ tsp5 gToasted sesame oil
  • 1 tbsp10 gSesame seeds

Steps

  1. Prep first: tear the kale, slice the mushrooms, and mince the ginger and garlic. In a small bowl, stir together the soy sauce, orange juice and toasted sesame oil to make the sauce.
  2. Toast the sesame seeds in a large dry skillet over medium heat, stirring, until golden, 2 to 3 minutes. Tip them onto a plate.
  3. Heat half of the canola oil in the same skillet over medium-high heat. Add the mushrooms in one layer and cook without stirring for 3 minutes, then stir and cook until browned and crisp at the edges, 3 to 4 minutes more. Move them to the plate with the sesame seeds.
  4. Add the remaining half of the canola oil to the skillet. Add the ginger and garlic and stir for 30 seconds until fragrant.
  5. Add the kale and the water, toss, cover and cook until the kale is tender and bright, 4 to 5 minutes.
  6. Uncover, add the spinach and toss until just wilted, about 1 minute.
  7. Pour in the sauce, return the mushrooms to the pan and toss for 1 minute to glaze. Serve sprinkled with the toasted sesame seeds.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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