Updated: September 5th, 2011
Here’s a delicious take on the Japanese salad Goma-ae using kale instead of spinach. If you don’t like kale after this, then I don’t know what could change your mind!
2 cups steamed kale, well-drained
(about two small or one large bunch fresh kale)
1/4 cup tahini
2 tbsp soy sauce or tamari
2 tbsp agave nectar, or liquid sweetener of your choice
1/4 cup water, or less
1. In a small food processor or blender combine the tahini, soy sauce, agave nectar, and half of the water. Blend on high for 30 seconds until the ingredients are fully combined. (Note: You can also easily mix these ingredients in a small bowl.) Add more water a tablespoon at a time if the sauce is too thick or to reach a desired consistency.
2. In a mixing bowl, combine the kale and sesame sauce, tossing until the kale is thoroughly combined. Serve warm.
Makes 2-3 servings