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cairns@csn.netMames Steamed KaleIngredients (use vegan versions): 1 bunch washe'd kale--about 1/2 pound
2-3 tablespoons sesame seeds to toast
2 tablespoons tamari
1 clove garlic to press
2 tablespoons olive oil
Directions:Toast sesame seeds in a frying pan with no oil, watch carefully so they don't burn. Get your steamer going full force while you roll several kale leaves up at a time and slice them into about 1/4 inch widths. Drop them into the steamer, cover and time them exactly three minutes on high heat (this is on a gas burner; electric may not require this high of heat setting). Remove after three minutes and toss with the olive oil, tamari, pressed garlic and toasted sesame seeds. Serve at once.
Serves: 3-4.
Preparation time: 10 minutes total.
This is a good, easy way to make kale. I often skip the sesame seeds and garlic though, and just add olive oil and reduced sodium tamari. Partially because I am lazy, but mostly because I usually don't have sesame seeds on hand, and because one of my cats has batted my garlic cloves somewhere around the house. I also use this same recipe with collard greens. delicious.
Archived comment by: tylerm
I substituted garlic salt for the garlic and it was WAY too salty. I think the garlic salt I bought must be 90% salt. I had to rinse the remaining greens in a strainer, which brought it back to being edible. It was tasty but the greens were a bit tough after sauteeing in the seed/oil mixture. Next time I will steam the kale longer and use garlic powder or jarred garlic. Fresh garlic spoils too quickly in my fridge.
Archived comment by: mmk727
Generally speaking I'm very relaxed when cooking, but I notice it is important to watch how long the kale is steamed; the first time it was perfect, still a nice chewy texture that reminded me of ramen noodles. The second time was disaster, mushy kale that was a trial to eat. I also added flax seed, although that doesn't make a huge difference taste-wise.
Archived comment by: catsmeow
mmk727, garlic spoils if kept too moist, which is why it gets funky in the fridge. Store it at room temperature, or cooler, in a very dry place. Whole bulbs should keep for over 3 months, broken bulbs for around 2 weeks. Also, you can peel the cloves, put them in a jar of oil, and keep them--in the oil--in the fridge for over 3 months. Hope this helps--that jarred garlic is so expensive!
Archived comment by: kokua
oops--i forgot to mention, never ever store homemade garlic-in-oil at room temperature. Improperly preserved, it easily produces the botulism toxin. Google storing garlic for more info on this....
Archived comment by: kokua
........Also on the garlic topic, you can peel your cloves, put them in a zippy freezer bag and freeze them. Take out only as many as you need to use. Garlic looses its potency as soon as its cut up, health and flavor-wise.
Archived comment by: linaE
