Blackberry Ginger Sautéed Kale with Nasturtium Flowers

Author Becky's Mindful Kitchen


  • 2 bunches kale, chopped
  • 1 red onion, diced
  • 1 lime, zest and juiced
  • 1 T fresh ginger grated
  • 2 T Harvest Toasted Sesame Oil
  • 2 T Unflavored olive oil
  • 2 T Harvest Blackberry Ginger Balsamic
  • 1/2 c cashews- optional
  • 1 T Sesame seeds-optional
  • Nasturtium Flowers-optional
  • salt to taste


  • Heat olive oil in a large pan and sauté onions for a few minutes and then add kale and ginger.  Cook until kale is tender and add in lime juice and zest.  Turn off heat and mix in sesame oil and vinegar and salt to taste.  Sprinkle sesame seeds and cashews on top along with flowers.  Serve hot. 
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