This flavourful dressing is easy to make and quickly transforms simple steamed kale or spinach into an irresistible dish.
- 1kg kale, tough ribs removed – spinach is also delicious
- 60g toasted white sesame seeds (if you can’t find toasted seeds, you can buy raw sesame seeds and quickly toast them yourself)
- 3 tablespoons Mirin (sweet sake for cooking)
- 2 tablespoons Tamari or soy sauce
- 1 tablespoon unseasoned rice wine vinegar
- optional: 2 teaspoons Sweet Freedom syrup or Stevia
- optional: if you are the type of person who happen to have dashi on hand, add a splash or two to the dressing
Add a few tablespoons of water to a large frying pan, and in 2 batches, steam-fry the kale leaves for 2-4 minutes until greens are tender. You might want to put the lid on the pan to speed this up. The age, size and heartiness of your kale will determine how long you’ll need to cook the leaves. (Keep in mind that spinach will need much less cooking.)
While the greens are cooling make your dressing. Using a mortar and pestle or food processor, blend toasted sesame seeds, Mirin, Tamari, rice vinegar, and Sweet Freedom/Stevia. It’s easier to achieve a creamier consistency using a food processor.
When the kale has cooled to room temp, grab half and squeeze between your hands to removed excess liquid. The cooked greens will stick together in a log-shaped clump after being squeezed together in your hands. Take that roll of greens and slice it into 1/2 inch wide strips then transfer chopped leaves to a mixing bowl.
Before dressing your salad, keep in mind that this recipe gives you a VERY generous amount dressing. You may only need to use as little as half the dressing.
Adapted from Yummy Suppers