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Pretty Much The Easiest Recipe Ever

January 14, 2012

Nowadays, you can’t go anywhere without hearing about kale, but a lot of people don’t know what to do with it. It is one of the healthiest vegetables on the planet and comes in many varieties. For this recipe, I used a curly kale, which tends to be hardier and tougher than the softer lacinato kale that is my favorite, but you can use either and it will be just as tasty.

First get a large pot of boiling, salted water started on the stove. The salt is crucial because it will give the greens a vibrant green hue… without it they will turn a drab, olive color. Next, remove the kale stems and cut the leaves into smaller, bite-sized pieces. Give the greens a bath in cold water, swish them around and drain & refill the water a few times until they are nice and clean. Drain and set aside in a large bowl.

Next you will want to set up your station so the blanching process will be quick and easy. You will have your bowl of  raw greens, a colander to drain the cooked greens, and another large bowl for the finished product. Start by putting a large handful of the greens into the boiling water and giving it a stir. Once the water comes back up to a boil and the greens become softer and chewy (you can taste), remove with thongs or a slotted spoon and put into the colander to drain. (The cooking time for each batch of greens should only be about 2 minutes, depending on how tough your kale is to begin with). Repeat the process for the next batch of greens, but remove the previously cooked greens from the colander and put into the large bowl. (You want to avoid dumping wet, fresh greens on top of the cooked ones that have already drained).

Once all the greens have been cooked, drain any remaining water and toss them with toasted sesame oil, sea salt and sesame seeds. Voila! I present to you the easiest recipe ever:

Blanched Sesame Kale

1 Large bunch of kale
About 1 Tbsp Toasted sesame oil
1-2 Tbsp Sesame seeds
Sea salt to taste

Eat as a side dish or stir in cooked beans & serve over quinoa for a complete meal.

4 Comments leave one →
  1. January 16, 2012 4:54 pm

    Kale chips are the bomb! So many flavorings to put on them too!

  2. walking and typing permalink
    January 15, 2012 12:00 pm

    At least 3 nights a week I come home from work 7:30ish and throw some in the oven for a few minutes, add garlic salt, grate some parm and pig out!

  3. January 15, 2012 11:11 am

    This is a wonderful healthy living blog. I remember eating so much kale when I graduated from NGI. I always cringe when I see it on a plate as a garnish, knowing how much great food they are wasting every night. It’s cool you are posting about greens. It’s rare to see them cooked properly. Good luck with your blog, it’s very nice.



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