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Emerald Kale Salad
Source: Adapted from Wholefoods Cookbook (Entered by Lara Rasmussen Anderson)This is the kale recipes to beat all. It is in the deli case at Mississippi Market (and Whole Foods, etc.) and I always “impulse” buy it when I am shopping on my way home from work. Now if one has to have a weakness such that one impulse-buys, well, this is a good one to have. Simple, quick and perfect with a few slabs of ginger-baked tofu alongside. Hmm, maybe I just talked myself into dinner again. Funny how that happen each week!
Serves: 2-3
Ingredients
2 tsp
olive oil
1 tsp
toasted sesame oil
2 cloves
garlic, minced (or more!)
1 Tbsp
fresh ginger root, minced
1 bunch
kale, leaves stripped from stems and chopped
1 Tbsp
soy sauce/tamari
2 Tbsp
sesame seeds
Step by Step Instructions
- Heat oils over medium heat. Add garlic and ginger and sauté for 1 minute. Add chopped kale and sauté for 4 minutes. Sprinkle water over kale if it sticks to the pan. Add tamari and sesame seeds. Stir to incorporate well.
- You can also make this a raw salad. Add all ingredients to a large container with a tight lid. Shake it hard to bruise the kale (it’s a good kind of bruising) and distribute the ingredients well.
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