Kale Salad

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Serves 6

• 12 ounces of kale

• 1 ½ tablespoons soy sauce

• 1 tablespoon Asian sesame oil

Rinse 12 ounces kale. Tear leaves into about 1-inch pieces, discarding tough ribs and veins.

In a 5- to 6-quart pan over high heat, bring about 1 quart water to a boil. Add kale, cover, and cook until slightly wilted, 3 to 5 minutes. Drain.

Let cool then squeeze excess liquid from kale and place in a bowl. Mix with 1 1/2 tablespoons soy sauce and 1 tablespoon Asian sesame oil. Serve at room temperature.


Source: Sunset.com and featured at Find.myrecipes.com

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