with savory sesame dressing
-excerpted from Lenore's
Natural Cuisine cookbook
Kale is high in calcium and delightfully
delicious when served with this four-flavor dressing. Or, for an instant
alternative, sprinkle umeboshi or brown rice vinegar on top of steamed
1 TBS. shoyu
1 TBS. water
1 TBS. unhulled sesame seeds,
1 TBS. fresh lemon juice
1 tsp. grated fresh ginger,
1 bunch kale
- Combine shoyu with water in a small
saucepan. Simmer over low heat for 3 minutes. Remove from heat. Add
sesame seeds, lemon and ginger juices and stir. Set aside.
- Bring water to boil in a steamer.
- Meanwhile, thoroughly swish
greens in water until clean. Pay special attention to the stems.
- Cut out stems. Remove their dried out
ends. Slice stems into long, thin diagonals. Cut leaves into 2-inch
- Place stems into the steamer basket.
Steam until tender, 3-8 minutes.
- Repeat steps #5 and #6 with leaves.
Steam until tender, 3-6 minutes.
- Place kale in a large serving bowl.
Add the dressing and serve immediately.
bok choy or chinese cabbage for kale.
yellow, decaying leaves, which lack vitality and sap yours! Choose fresh,
bright green, organic vegetables whenever
effectively shred ginger, use a ginger grater.
Oriental and natural foods stores carry porcelain or aluminum ginger
although I prefer the stainless steel variety.
make ginger juice, place grated pulp into the palm of your hand. Squeeze
the juice out by making a tight fist. Do this over a
strainer so that no bits of pulp fall into the