Sesame Kale Salad

“Kale is a green powerhouse of nutrition, and this recipe, flavored with sesame dressing, is sure to sway anyone who isn’t already a fan. I love to eat this with a side of Sesame noodles (page 157) and tofu, which makes it a wonderful, wholesome meal that is low in fat, yet high in taste and antioxidants. You can eat this warm or cold. It will keep, covered, in the refrigerator for a few days, but I can assure you that you will not have any leftovers.”

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse the kale well in large bowl of cold water. Place it in colander to drain.

Step 2

Discard any discolored leaves. To trim away tough stems, make a V-shaped cut at stem end, slicing around the tough spine. Stack the leaves and cut them into 3 to 4-in (7.5 to 10-cm) pieces.

Step 3

Heat 4 tablespoons of water in a large pot set over medium-high heat. Add the kale and cook for 3 to 5 minutes, or until it wilts and is tender but not mushy, stirring occasionally. Let cool and the squeeze out as much water as possible from the kale. Transfer to a large bowl.

Step 4

in a jar with a lid, mix the soy sauce, sesame oil, sesame seeds, garlic, agave nectar, apple cider vinegar, and ground black pepper or ground red pepper.

Step 5

Cover tightly and shake until all the ingredients are thoroughly combined.

Step 6

Just before you are ready to serve, pour the dressing over the greens. Toss and serve.