|Photo: Sesame Kale prepared by Sam|
Some of my wonderful clients have been posting photos of recipes that I had shared with them. Now people are all "Hey! That looks good! I wanna eat kale too!" So, here are some of the recipes!
This one is from a favorite cookbook of mine called Greens, Glorious Greens:
¾ pound kale (about 6 cups), washed, stemmed, and coarsely chopped
1 tablespoon sesame or olive oil
1 to 2 teaspoons finely chopped fresh garlic
½ cup chopped scallions, white and green parts
salt to taste
1 1/2 tablespoons toasted sesame seeds
- Bring 2 cups water to a boil in a large 10- to 12-inch skillet that has a tight fitting lid. Add chopped kale and cook for about 5 minutes, stirring occasionally, until kale is tender. Remove cooked kale with slotted spoon to drain, saving cooking water to drink.
- Rinse out and dry the skillet, then use it to heat the oil over medium-low heat. Add garlic and sauté for about 1 minute. Stir in scallions and cook for another minute.
- Add cooked kale and salt to taste and stir to combine. Cover and cook for 1-2 minutes until kale is hot. Sprinkle with sesame seeds and serve immediately.
And this is the dish that I love to bring to Summer/ Fall parties and events:
Quiona Tabouli Salad
2 c. quinoa, rinsed
¾ c. chopped, fresh parsley
1 can diced tomatoes, drained
1 cucumber, diced
1 bunch green onions, chopped
5 sprigs fresh mint, chopped (or 1 tbsp dried)
2 tbsp olive oil
1 tbsp ume plum vinegar
2 cloves garlic, peeled and pressed
Cook quinoa according to package directions. Cool. Combine quinoa, parsley, tomatoes, cucumbers, garlic, green onions, and mint. Mix well. Combine olive oil, ume plum vinegar and garlic and mix into salad.