Sesame Kale and Edamame

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  • Makes: 4 servings
  • Yields: about 1 cup each
  • Start to Finish: 25 mins
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Sesame Kale and Edamame
cup frozen shelled sweet soybeans (edamame)
bunch kale (about 12 ounces)
cup red sweet pepper cut into bite-size strips (1 medium)
tablespoons reduced-sodium soy sauce
tablespoon sweet rice wine (mirin)
teaspoons grated fresh ginger
teaspoons toasted sesame oil
teaspoon sesame seeds, toasted
  1. In a small saucepan cook edamame in boiling water for 3 to 4 minutes or until tender; drain and set aside. Remove and discard thick stems from kale. Chop or tear leaves into bite-size pieces (you should have about 8 cups).
  2. In a 4-quart Dutch oven cook kale and sweet pepper in boiling water for 30 seconds; drain. Transfer to a bowl of ice water for 1 minute; drain. Use a salad spinner to dry the kale mixture or pat dry with paper towels.
  3. Place kale mixture in a shallow serving bowl. In a small bowl combine soy sauce, rice wine, ginger, and sesame oil. Drizzle soy mixture over kale mixture. Sprinkle with sesame seeds. Serve immediately or cover and chill for up to 2 hours.
Nutrition Facts (Sesame Kale and Edamame)
    Per serving:
  • 111 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 359 mg sodium,
  • 15 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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