wilted kale salad with japanese style dressing
I’ve returned home from a month of travelling to a 2.5 metre by 1 metre bed full of kale. So it is time to practice what I preach and get back to seasonal eating. That means eating kale. Lots of it.
The reason I have so much kale is because earlier this year I converted a couple of my raised beds into wicking beds, basically giant self watering pots. I can vouch that they work wonderfully. I came home to two lush beds, one of kale and one of silver beet. They had not been watered for a month, except for rain and the water that was in the bed reservoir when I left.
A couple of the kale plants have started to form flower buds, so I decided to use these like broccolini. I combined these with some of the kale leaves in a salad with a Japanese inspired dressing. I think this would work well with any kind of greens.
I steamed the kale, chilled it so it remained green, and then dressed it. I ate it with some quinoa, a few precious steamed asparagus stems from my garden and barbecued tofu.
- 2 large handfuls of chopped kale
- 2 tsp japanese soy sauce
- 1 large squeeze of orange juice
- 1 tsp sesame oil
- 1 tsp miso
- a sprinkle of gomasio (Japanese sesame salt)
- Blanch the kale in some boiling water and then rinse with cold water so that it stops cooking and retains its colour.
- Make the dressing with the remaining ingredients except the gomasio and toss with the kale.
- Sprinkle the gomasio over the top.