- January 1st, 2009Unfeatured
1 large leek, sliced into 1/4-inch rounds
1 head of kale, chopped into small pieces
1 to 2 tablespoons extra-vigin olive oil
2 tablespoons seasame seeds, toasted
Tamari or soy sauce
2 teaspoons ume plum vinegar or lemon juice
Salt to taste
1. In a large steamer, place leek. Steam until translucent, mixing occasionally; then add one head of chopped kale. Steam just long enough so that kale is tender, but not soggy.
2. Remove, and toss in bowl with extra-virgin olive oil, toasted sesame seeds, a few splashes of tamari or soy sauce, and ume plum vinegar or lemon juice. Salt to taste.