Tuscan Kale in Ginger-Sesame Vinaigrette

Name: Tuscan Kale in Ginger-Sesame Vinaigrette
Total time: 15 min
Yield: 4
Ingredients: 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; Kosher salt

Be the first to rate & review!

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

By Kay Chun

January 2014

Gallery

Recipe Summary

total:

15 mins

Yield:

Ingredients

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
Kosher salt

Directions

Step 1

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.

Advertisement

Make Ahead

The blanched and drained kale can be refrigerated overnight.

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Tuscan Kale in Ginger-Sesame Vinaigrette

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Tuscan Kale in Ginger-Sesame Vinaigrette

Your Profile

Tuscan Kale in Ginger-Sesame Vinaigrette

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Tuscan Kale in Ginger-Sesame Vinaigrette