Kale has a rich texture and flavor, but you can make this dish with seaweed as well.
More About:
| Serves 4 / 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. 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 Pinch of salt 1. 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. 2. In a small bowl, mix chopped sesame seeds with sugar, soy sauce, and a pinch of salt. 3. 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. PER SERVING: 91 cal, 28% fat cal, 3g fat, 0g sat fat, 0mg chol, 5g protein, 14g carb, 3g fiber, 117mg sodium |