Kale Moochim

Today is a good day. I'm heading to Italy this evening and it's going to be lovely. I'll have loads of restaurant reviews to post when I come back and I'm sure I'll be 20 lbs. heavier. In preparation for this trip, I attempted to eat bit healthier and lose a little weight to make room for the weight I know I will gain.

Yeah, it didn't work too well because everyone knows that when the weather is cold, one must eat cozy, comforting foods. However, I did manage to have a healthy dish here and there. This kale moochim is definitely quite healthy (and trendy) and delicious.
1 bunch kale
2 cloves garlic, minced
2 tablespoons hot pepper flakes (gochugaru)
1 tablespoon sesame seeds
1 teaspoon sesame oil
2 teaspoons soy sauce
2 teaspoons agave nectar (or sugar or honey)
1 teaspoon rice wine vinegar
2 tablespoons hot pepper paste
Rip the leaves off of the kale and tear it into small pieces. Chop up the stems into small pieces as well. Bring a pot of water to boil and salt it. Blanch the stems for 4 to 6 minutes until tender. Blanch the leaves for 2 minutes until wilted. You don't need to dirty two pots. Just add the stems and let them go for about 3 or 4 minutes and then toss in the leaves and let them finish cooking together.

Drain the kale and run under cold water to cool and stop the cooking process. Squeeze the excess moisture out of the kale and pop into a bowl.
Add in all of the seasonings.
Use your hands to massage the seasonings into the kale.
Taste and adjust seasoning as necessary.
Pile the kale into a dish and serve alongside a bowl of rice and other banchan. The kale is just slightly spicy, lightly sweet, salty, and though you can't taste the vitamins, be assured that they're there. One thing to note is that this is best eaten on the day it is prepared. By the second day, it tasted really green and grassy and that flavor overpowered the seasoning. Though, I suppose if you like grassy tasting food, then you'll be happy.
Here's the recipe page:


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