New Taste Journal
Whole Grain · Whole Food · Big Flavors
This will rock your world
2 Heads Kale
1 Tbs. Sesame Oil, toasted
1 Tbs. Olive Oil
1 Tbs. Soy Sauce
1 Tbs Dulse Seaweed Flakes
2 Tbs. White Vinegar
1 Tbs. Red Vinegar
1/2 Tbs. Ginger, grated
1 Clove Garlic, small, minced
1 Green Onion, sliced thin
1 Tbs. Sesame Seeds, whole if possible
Maybe a tiny pinch of salt
Tear kale into medium size pieces.
Discard the tough middle vein.
Wash kale a couple of times in cold water.
Bring a large pot of water to a full boil.
Place kale, one head at a time, into the water.
Boil kale a couple of minutes until it is tender.
Test a small piece of kale for doneness.
Remove from pot and place into cool water.
Remove from water and place in colander.
Leave kale to drain while making vinaigrette.
Kale should drain a good half an hour.
Gather all ingredients for vinaigrette.
Place into a large bowl.
When removing kale from colander do not press kale.
If some of the kale is a little wet just shake it off.
Add Kale to bowl and toss gently to coat.
Serving Size 3/4 Cup
Servings Per Recipe 8
Calories from Fat 44
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrate 19g
Dietary Fiber 4g
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.