Perfect food, right? Here's the kicker...it has a bitter taste that some people don't like (including myself...). I hide it in my smoothies and have struggled to find different ways to prepare it that my family will eat. Last week I attended a food demonstration by Johnson & Wales instructor Stacy Kolbash and finally found a recipe my tastebuds love! I'm so excited about this find and have used up two pounds of kale this week alone. Enjoy :)
Sesame Kale
Ingredients:
1 T white sesame seeds
1 pound kale
1 t olive oil
1 clove garlic, minced
1 1/2 T rice vinegar
1 T soy sauce
1 T sesame oil
crushed red pepper flakes, salt to taste
Directions:
1. Wash kale and remove the stem (I like to hold the stem and pull the leaves off in one swipe). Tear into pieces.
2. In a small skillet, toast sesame seeds over medium-high heat. Toast until brown - this will happen VERY quickly, so be sure to pay close attention that they don't burn. Set aside.
3. In a large bowl, cover the kale with the olive oil and gently rub it into the leaves to soften. Add a pinch of salt.
4. In a small bowl, whisk garlic, vinegar, soy sauce and sesame oil.
5. Pour the dressing over kale and toss. Season lightly with crushed red pepper flakes (a little bit goes a long way!) and salt to taste. Top with sesame seeds.
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