Curly Kale with Sesame, Ginger and Spring Onions
Preparation
1. Remove all the thick stems from the curly kale. Bring a large, lidded saucepan of water to the boil. Add the kale, cover and cook for 6 - 7 minutes, or until tender. Drain in a colander and keep warm.
2. Heat a small saucepan over a high heat, add the sesame seeds and cook, tossing the pan, until golden brown.
3. Add the sugar, ginger, water and lemon juice. Cook until reduced by half, then add the spring onion and oil and simmer for 1 minute.
4. In a large bowl, toss the kale with the sesame seed sauce so that the leaves are well coated.
5. Serve on warmed plates with a few extra sesame seeds sprinkled over the top.
1. Remove all the thick stems from the curly kale. Bring a large, lidded saucepan of water to the boil. Add the kale, cover and cook for 6 - 7 minutes, or until tender. Drain in a colander and keep warm.
2. Heat a small saucepan over a high heat, add the sesame seeds and cook, tossing the pan, until golden brown.
3. Add the sugar, ginger, water and lemon juice. Cook until reduced by half, then add the spring onion and oil and simmer for 1 minute.
4. In a large bowl, toss the kale with the sesame seed sauce so that the leaves are well coated.
5. Serve on warmed plates with a few extra sesame seeds sprinkled over the top.