10.10.2012

Emerald Sesame Kale Salad

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It's been a busy few weeks at work, so there hasn't been much creative cooking going on. I have started running, slowly, again. I take it up every few months, and then end up deciding it's not for me. Even though I know it's not for me going in. I'm usually very good about learning my lesson from past experiences, but not in this case. Running also interferes with the cooking. If only I didn't have to work, I could run at 11 am, and still cook dinner. Maybe I'd like it more. If only.

So, I cooked up this salad a while back, for a chicken and waffles dinner party our friends hosted. It made for a nice side dish. I first tried it a few weeks before that, when I picked some up from Whole Foods for another get together. I like Whole Foods. I like that I can find things there that I can't find other places. I like their grains, cheeses, fish. But, I always feel like I've been robbed after I leave. After trying this salad, paying a small fortune, and really liking it, I knew I had to recreate at home, at a reasonable cost. And I found a recipe online and it's pretty delicious.

The only advice I have, is make a large batch. It goes fast.
Emerald Sesame Kale Salad
  • from the Whole Foods Cookbook
  • 2 tsp olive oil
    1 tsp toasted sesame oil
    2 cloves garlic, minced
    1 tbsp minced fresh ginger
    2 bunches kale stems, stems removed and chopped
    1 tbsp soy sauce
    1 tbsp sesame seeds
Heat oils over medium heat. Add garlic and ginger and saute for 1 minute. Add chopped kale and saute for 4- 6 minutes. Sprinkle water over kale if it sticks to the pan. Add soy sauce and sesame seeds. Stir to incorporate well.

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