Curly Kale with Sesame, Ginger and Spring Onions is an amazing side dish, full of flavors of Asia. It pairs well with thick pastas to make a great main course.
Curly Kale with Sesame, Ginger and Spring Onions
Author: Epicurus.com Kitchens
Recipe type: Side Dish
Cuisine: Other Asian
Serves: 2 servings
- 5 1/2 ounces (150 g) curly kale
- 1 teaspoon sesame seeds, plus extra for sprinkling
- 1 teaspoon sugar
- 1 Tablespoon peeled and finely sliced root ginger
- 3 Tablespoons water
- 1 Tablespoon lemon juice
- 1 3/4 ounces (50 g) spring onion, finely sliced
- 1/4 teaspoon sesame oil
- Remove all the thick stems from the curly kale. Bring a large, lidded saucepan of water to the boil. Add the kale, cover and cook for 6 to 7 minutes, or until tender. Drain in a colander and keep warm.
- Heat a small saucepan over a high heat, add the sesame seeds and cook, tossing the pan, until golden brown.
- Add the sugar, ginger, water and lemon juice. Cook until reduced by half, then add the spring onion and oil and simmer for 1 minute.
- In a large bowl, toss the kale with the sesame seed sauce so that the leaves are well coated.
- Serve on warmed plates with a few extra sesame seeds sprinkled over the top.
This recipe can also be used with other green leaves, broccoli and French beans. Just blanch and toss in the sesame sauce.