Inspired by oshitashi, the Japanese dish of cold cooked spinach in a light soy vinaigrette, F&W’s Kay Chun blanches Tuscan kale, then quickly chills it and tosses it with a gingery soy dressing.
Slideshow: Great Japanese Recipes
3 tablespoons low-sodium soy sauce
2 tablespoons distilled white vinegar
1 teaspoon grated peeled fresh ginger
1 small garlic clove, minced
1 teaspoon sesame seeds
2 pounds Tuscan kale, stems discarded and leaves chopped
How to Make It
Fill a large bowl with ice water. In a medium bowl, stir together the soy sauce, vinegar, ginger, garlic and sesame seeds. In a large pot of salted boiling water, blanch the kale until tender, about 3 minutes. Drain and cool the kale in the ice bath. Drain well and squeeze dry. Add the kale to the vinaigrette, toss to coat and season with salt.
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