I am SURE that even the most fussy of vegetable eaters will gobble down their greens with this mix. The dressing it easy to make and transforms some a simple mixture of greens into a most scrumptious dish.
INGREDIENTS
DIRECTIONS
Heat a large pot full of water for blanching the kale. In 2 batches, blanch kale leaves in unsalted water for a 1-2 minutes until greens are tender and vibrant green. The age, size and heartiness of your kale will determine how long you'll need to cook the leaves. After about a minute of cooking, I pull out a leaf to start tasting for doneness. Use tongs to remove blanched greens from the hot water. Let your cooked kale cool to room temp in a colander while you blanch another batch. Place the second batch of cooked greens into the colander to cool with the first batch. (If you have a garden, save your blanching water. Let it fully cool, then use that nutrient-rich liquid to water your plants.)
Heat a frypan to a medium heat and cook the onion and garlic until the onion for around 5 minutes. Add the zucchini and beans and cook, stirring regularly, until the beans are cooked but still have some crunch. Remove from the heat.
Add the kale to the frypan to keep it all warm.
While the greens are cooling, go ahead and make your dressing. In a blender, put the almonds, mirin, tamati, vinegar and tahini. Wizz it up until it is all combined. Toss greens and dressing to fully coat the leaves with the toasted sesame goodness.
Serve with rice or other grain. Can be served warm or cold.
Recipe modified from: http://www.yummysupper.blogspot.co.nz/2013/10/kale-with-japanese-sesame-dressing.html?m=1
- 4 big branches of kale, leaves ripped up
- 1 zucchini, chopped
- 2 big handfuls of beans, ends cut off and chopped in half
- 1 red onion, chopped
- 3 garlic cloves, crushed
- 1 tablespoon olive oil
- 1/2 cup roasted almonds (unsalted)
- 3 tablespoons mirin (sweet sake for cooking - found in the asian food section of the supermarket)
- 3 tablespoons tamari
- 2 tablespoons rice wine vinegar
- 1-2 tablespoons tahini
DIRECTIONS
Heat a large pot full of water for blanching the kale. In 2 batches, blanch kale leaves in unsalted water for a 1-2 minutes until greens are tender and vibrant green. The age, size and heartiness of your kale will determine how long you'll need to cook the leaves. After about a minute of cooking, I pull out a leaf to start tasting for doneness. Use tongs to remove blanched greens from the hot water. Let your cooked kale cool to room temp in a colander while you blanch another batch. Place the second batch of cooked greens into the colander to cool with the first batch. (If you have a garden, save your blanching water. Let it fully cool, then use that nutrient-rich liquid to water your plants.)
Heat a frypan to a medium heat and cook the onion and garlic until the onion for around 5 minutes. Add the zucchini and beans and cook, stirring regularly, until the beans are cooked but still have some crunch. Remove from the heat.
Add the kale to the frypan to keep it all warm.
While the greens are cooling, go ahead and make your dressing. In a blender, put the almonds, mirin, tamati, vinegar and tahini. Wizz it up until it is all combined. Toss greens and dressing to fully coat the leaves with the toasted sesame goodness.
Serve with rice or other grain. Can be served warm or cold.
Recipe modified from: http://www.yummysupper.blogspot.co.nz/2013/10/kale-with-japanese-sesame-dressing.html?m=1
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