Monday, July 5, 2010

Sesame Kale Salad

Serves 4 to 6.

1 pound fresh kale or other greens
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoons toasted sesame seeds
1 clove garlic, minced
2 teaspoons honey
1 tablespoon apple cider vinegar
dash of black pepper and/or ground red pepper

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

From: From Asparagus to Zucchini, adapted from Extending the Table: A World Community Cookbook

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