Tuesday, March 30, 2010

Sesame Greens Salad

1 pound fresh kale, chard, collards, or mustards
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon toasted seasame seeds
1 clove garlic, minced
2 teaspoons honey
1 tablespoon apple cider vinegard
Dash of red or black pepper, more if you like

Separate kale leaves from stems. Chop stems and greens. Steam stems a couple of minutes, then add greens and steam until just tender. Drain; let greens cool enough to handle. Squeeze out as much water as possible. Place in serving bowl. Mix remaining ingredients in another bowl; add to greens. Mix, chill, and serve. Makes 4 to 6 servings.

Adapted from: Extending the Table: A World Community Cookbook, by Joetta Hendrich Schlabach, as printed in From Asparagus to Zucchini.

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