kale-5.jpgBoil thinly sliced stemmed kale leaves from 1-2 heads of kale for about 10 minutes; drain and place in a large bowl. Whisk 2 Tbsp. rice vinegar, 1 Tbsp. soy sauce, and 1 Tbsp. toasted sesame oil in a small bowl. Spoon some of dressing over kale; chill well. Sprinkle kale with sesame seeds and season with fresh lemon juice, if desired. Serve with remaining dressing alongside. Japanese Styl Boiled, Kale Salads, Kale Recipes, Style Kale, Style Boiled, Recipe Seasons, Japanese Style, Boiled Kale, Japanese Kale
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Kale Chips 4-6 servings Tear leafy parts from a head of kale into 2″-3″ pieces. Whisk 3 Tbsp. extra-virgin olive oil and 1 Tbsp. soy sauce in a large bowl; add kale and toss to coat. Spread out kale in an even layer on a baking sheet. Cover with another baking sheet and bake in a 300° oven until crisp, 12-15 minutes.