Braised kale with crispy shallots from Plenty More (page 133) by Yotam Ottolenghi

  • shallots
  • sesame oil
  • Show all ingredients...

  • EYB Comments

    This recipe is on p.121 in the US edition. See recipe for variations. The online recipe on the Guardian website is slightly different, using oyster sauce in place of kecap manis which Ottolenghi suggests you can do in the recipe headnotes). Also the quantities are slightly different.

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.121 in the US edition. See recipe for variations. The online recipe on the Guardian website is slightly different, using oyster sauce in place of kecap manis which Ottolenghi suggests you can do in the recipe headnotes). Also the quantities are slightly different.

  • Hiker010 on January 10, 2026

    Made Jan 2019 -- tasted good, but a bit sweet? Didn't make own crispy shallots Note: only had ~2/3 amount of kale (2 bunch), but used full seasoning

  • Ganga108 on February 28, 2022

    The curly kale in the shops right now is magnificent. Here it is cooked simply but with strong flavours – kecap manis, garlic and sesame oil – to counteract its intense greenness. For texture, sesame seeds are stirred through and crispy shallots are layered on top. The crispy shallots are wonderful - don't omit them.

  • lholtzman on November 03, 2020

    Substituting oyster sauce works well. I might not add a full tbsp more as it is a bit salty.

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