Sesame Kale and Edamame

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4.0 by 2 people

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  • Makes: 4 servings
  • Makes: about 1 cup each
  • Start to Finish: 25 mins

Sesame Kale and Edamame

Directions

  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.
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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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Reviews (1)

2 Ratings
1495 Days Ago
I used the full package of edmame, so it was about 1 C. Everyone seemed to think it was an excellent side dish, except hubby who won't even try kale. You could use a lowfat ginger soy salad dressing to speed things up a tad.

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