Sesame kale recipe

Kale is a nutritional powerhouse. It leads the pack of dark green leafy vegetables due to it's high levels of antioxidants and phytonutrients. Just one chopped cup contains 33 calories, 9% of daily value of calcium, 206% of Vitamin A, 134% of Vitamin C, and a whopping 684% of Vitamin K. It is also a great source of the minerals copper, potassium, iron, manganese and phosphorus. Kale is one of the best sources of beta-carotene, an antioxidant believed to be a major player in the battle against cancer, heart disease and chronic diseases. It's a gift from nature!

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.