Since kale is back in season and I am actually getting a bit tired of kale chips, I decided to find a new recipe to get my weekly dose of kale. I’ve baked kale and added it to many soups, however I have never steamed it nor eaten it any other way. New season, new recipes!
That being said, I went the steaming route and created a toasted sesame salad with it I have always been hesitant to eat kale in a salad form because I didn’t think it would be very tasty. This recipe has proven me completely wrong. Although it was a bit stinky when being cooked and there was a long cleaning process to ensure all dirt was removed (I typically buy fresh kale which contains a lot of dirt between the leaves), it was a delicious side salad dish that I intend on making again.
1 Tbsp. Sesame Seeds
1/2 pound Kale
5 Brussels Sprouts
1 1/2 Tbls. EVOO
1 clove of garlic, minced
1 Tbsp. Rice Vinegar
1 Tbsp. Soy Sauce
1 tsp. toasted sesame oil
Crushed red pepper
1 Scallion, diced
Toast the sesame seeds in a skillet (with no oil) for 1 minute over medium-heat, then set aside.
Thoroughly clean the kale and brussels sprouts and slice into very fine pieces. Steam both for about 10 minutes. After steaming and letting it dry for a few minutes, move to a large bowl and add the salt. In a separate bowl combine the EVOO, garlic, vinegar, soy sauce and toasted sesame oil. Pour over salad and toss. Add red pepper and scallion for garnishing, and to add extra flavor.
This is a great salad to have with dinner and bring leftovers to lunch the next day. And, because of the sesame and soy flavors, adding shrimp or seared tuna is a great addition if you want to make this a full meal.