Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!news-feeder.wcg.net!WCG!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Sheila" Newsgroups: rec.food.recipes Subject: Sesame Kale Followup-To: rec.food.cooking Date: 20 Apr 2000 06:40:32 -0600 Organization: rcn.com Lines: 31 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <8dhs9o$ovf$1@bob.news.rcn.net> Reply-To: "Sheila" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41448 Sesame Kale 2 cloves garlic, minced 1 lb kale (about 1/2 bunch, 454 g) 2 tsp (10 ml) sesame seed oil 2 Tbsp (30 ml) water 1 1/2 tsp (7.5 ml) soy sauce 2 tsp (5 g) toasted sesame seeds (optional) salt (optional) pepper Mince the garlic cloves. Wash the kale and shake it over your sink. It's okay if the kale remains a little wet. Remove and discard the stems from the kale (you can save them for another use such as for stock or juicing). Tear the kale into bite-sized pieces. Heat the sesame seed oil in the skillet over low-medium heat. Add the minced garlic to the hot oil and saute it for about 20 seconds. Add the kale and water to the garlic and oil, and cover the skillet with the lid. After 1 minute, stir the skillet's contents, then re-cover the skillet. After 1-2 more minutes, when the kale is wilted, stir in the soy sauce and sesame seeds. If desired, add salt and/or pepper to taste. -- Sheila Cohill Publisher/Editor of the FREE email newsletter Down-Home Gourmet http://DownHomeGourmet.homestead.com/ -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.