I discovered kale after I moved to New York, and I love its rich texture and flavor. Japanese people often make this with spinach, too. Preparation tip: To chop sesame seeds, pulse about five times in a spice grinder-gently, so the mix doesn't turn to paste.
Recipe Ingredient Details:
1 bunch (1 pound) kale (well washed, roots and coarse stems removed)
2 1/2 tablespoons chopped, toasted white sesame seeds
1 1/2 teaspoons natural cane sugar
1 1/2 teaspoons low-sodium soy sauce
1 pinch salt
Steam kale over boiling water for 3 minutes, or just until bright green and wilted. Drain in a colander and rinse under cold water. Gently squeeze kale to release excess water. Lay kale on a clean tea towel or cheesecloth and gently roll up to absorb any remaining liquid.
In a small bowl, mix chopped sesame seeds with sugar, soy sauce, and a pinch of salt.
Unroll kale and cut into 1-inch pieces; place in a small bowl. Pour sesame mixture over kale and toss well to combine. Serve warm or cold.
Recipe Additional Notes:
PER SERVING: 91 cal, 28% fat cal, 3g fat, 0g sat fat, 0mg chol, 5g protein, 14g carb, 3g fiber, 117mg sodium
Fri, 2006-12-15 14:23