Steamed sesame-soy kale

By Aaron Kagan
Globe Correspondent / July 21, 2010

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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.