Tuesday, June 15, 2010

Chinese Sesame Kale

Part of my lack of blogging lately is that I haven't really been doing anything adventurous in the kitchen because I don't have to. Fresh, local, seasonal produce just doesn't require a lot. For example, for Sunday's dinner, I ate roasted kale and a microwaved sweet potato, and it was amazing. With the produce from our CSA and a stockpile of lean proteins (tofu, beans, chicken sausages, etc.), our meals have been pretty simple.

Another summer change to our lifestyle is that we've been having mini-dinner parties on weekdays. We'll have a friend or two over, partially to visit and partially to have someone else help us eat our CSA produce. With the longer, slower days, chatting and lingering on our patio over wine as the fireflies come out doesn't seem quite as indulgent as it does during the rest of the year. It just feels like part of the summer pace. So last night we had a friend, newly moved to Nashville, over for Spicy Asian Marinated Flank Steak, Asian slaw salad, and some of this kale. The recipe for this came from our CSA newsletter from Delvin Farms, and it was a flavorful accompaniment to the rest of the meal.

Chinese Sesame Kale
source: Delvin Farms CSA Newsletter

2 cloves garlic, minced
1 bunch kale (I used Red Russian kale.)
2 teaspoons sesame seed oil
2 tablespoons water
1 teaspoon soy sauce
2 teaspoons toasted sesame seeds (I misread and used 2 tablespoons.)
Salt and pepper, if desired

Mince the garlic cloves. Wash kale. Remove and discard the stems from the kale and tear it into bite-size pieces. Save the stems for another use, such as vegetable stock.
Heat the sesame seed oil in the skillet over medium-low heat. Add the minced garlic to the hot oil and sauté for about 20 seconds. Add the kale and water to the garlic and oil, and cover the skillet.
After 1 minute, stir the kale, then re-cover. After 1-2 more minutes, when the kale is wilted, stir in the soy sauce and sesame seeds. If desired, add salt and/or pepper to taste.