Kale with Seaweed, Sesame and Ginger

2013-07-23

Tips & Tricks:

Do not overcook Kale – it will turn rubbery and chewy as well as loose its’ color. You need to use a dash of vinegar in your water and dress with lemon first to prevent kale from discoloration.

You can get dry seaweed in Whole Foods or any local Japanese store. You don’t have to use seaweed – skip it altogether and use olive oil instead of sesame.

Recipe Type: , Ingredients:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Chard with Sun-dried Tomatoes and Potatoes

  • Thai Red Curry with Kabocha Squash

  • Creamy Cashew Kale & Chickpeas

  • Tricolor Thai Salad Recipe with Zucchini & Yellow Squash

  • Raw Fettuccine Alfredo (Low Fat & Oil Free)

Leave a Reply