Raw kale is pretty strange, but most definitely worth trying. If you haven’t yet tried a massaged kale salad why not use this recipe as your excuse? You see, kale is naturally very bitter. But after using salt to coax the acrid water out of the leaves it becomes far more mild and is quite lovely eaten raw.
However, it does still have a bitterness so it pairs very well with sweet and tangy tastes. This recipe is inspired by the Japanese dish gomaee which is made from sesame paste and a base of cooked spinach. Because of the kale’s strength, serve it with a hefty flavoured main dish and alongside sweet accompaniments like kabocha squash.
Raw Sesame Kale Recipe
(serves 2)
Wash the kale and remove any thick stems. Cut into 1 cm long ribbons and place in a strainer. Sprinkle with a teaspoon of salt and rub the salt in vigorously. Let sit for 15 minutes.
Meanwhile make the dressing. In a small frying pan toast the sesame seeds over low heat until fragrant. Combine with the remaining ingredients. If you want something much more similar to gomaee you can put the mixture into a food processor.
After twenty minutes, give the kale a good squeeze and release any of it's liquid. Rinse under cool water and squeeze dry again. Toss with dressing. This can be made ahead.
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