We've had a ton of kale here, so Sharon found this amazing kale recipe. I don't squeeze it between 2 plates- too many extra dishes to wash. We added lemon juice, edamame, and red pepper flakes.
Steamed sesame-soy kale
Serves 4
1 bunch kale (any variety), leaves and stems coarsely chopped into 2-inch pieces 1 1/2 tablespoons dark toasted sesame oil 1 1/2 tablespoons soy sauce 1 tablespoon sesame seeds 2 teaspoons rice vinegar 1.Insert a steaming rack into a large pot. Add enough water to make a 1-inch layer. Bring to a boil.
2. Add the kale, cover, and steam for 1 minute or until the leaves are bright green.
3. With tongs, transfer the kale to a colander and rinse with very cold water to stop the cooking. Drain the kale and press it between 2 plates to squeeze out the excess moisture.
4. In a large bowl, combine the kale, sesame oil, soy sauce, sesame seeds, and rice vinegar. Use tongs to toss well. Serve at room temperature as a side dish.
1 bunch kale (any variety), leaves and stems coarsely chopped into 2-inch pieces 1 1/2 tablespoons dark toasted sesame oil 1 1/2 tablespoons soy sauce 1 tablespoon sesame seeds 2 teaspoons rice vinegar 1.Insert a steaming rack into a large pot. Add enough water to make a 1-inch layer. Bring to a boil.
2. Add the kale, cover, and steam for 1 minute or until the leaves are bright green.
3. With tongs, transfer the kale to a colander and rinse with very cold water to stop the cooking. Drain the kale and press it between 2 plates to squeeze out the excess moisture.
4. In a large bowl, combine the kale, sesame oil, soy sauce, sesame seeds, and rice vinegar. Use tongs to toss well. Serve at room temperature as a side dish.
