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Jazzy-licious Kale [Vegan]

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In this appealing side dish, brown sugar adds the sweet, while the tamari provides the savory. It is a beautiful dish that will enhance any meal—and a great introduction to cooking kale, as it takes the mystery out of preparing this fantastically nutritious leafy green vegetable. Curly leaf style kale is pictured here, but Lacinato kale (known too, as Dinosaur or Tuscan kale) is particularly tasty in this dish too.

To make certain your kale is not tough; remove the thick steam from the leafy part of the kale before slicing and steaming. Simply fold the kale leaf in half (see photo) and run your knife along the stem to easily remove it from the leaf. No more tough kale... It's kale-icious!

Jazzy-licious Kale [Vegan]

This Recipe is :

Dairy Free Vegan


4-6 servings


  • 1 large bunch kale, stemmed, washed and very thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons brown sugar
  • 2 teaspoons reduced-sodium tamari
  • 4 teaspoons unsalted roasted sunflower seeds


  1. Steam the kale until wilted and quite soft but still bright green, 15 to 20 minutes.
  2. Transfer to a medium bowl. Put the oil, brown sugar, and tamari in a small bowl and whisk to combine.
  3. Pour the mixture over the kale and toss until the kale is evenly coated.
  4. Sprinkle the sunflower seeds over the kale and toss lightly.
  5. Serve immediately.


For a lower-calorie dish, use only 1 tablespoon of olive oil and increase the amount of tamari to taste.





Laura Theodore, the Jazzy Vegetarian, is a popular radio host and television personality, vegan chef, sustainable lifestyle blogger, compassionate cookbook author, and award-winning jazz singer and actor. Laura is host, writer, and co-producer of the “Jazzy Vegetarian Television Show,” and she hosts “Jazzy Vegetarian Radio.” As an award-winning jazz singer and songwriter, Laura has recorded six solo CDs, and was host of the Manhattan Cable Network show “All That Jazz,” for six years.



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