Sesame Kale and Edamame
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Sesame Kale and Edamame
Directions
- 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).
- 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.
- 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 ,
- 4 g fat
- (1 g sat. fat ,
- 2 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 359 mg sodium ,
- 15 g carb. ,
- 3 g fiber ,
- 5 g sugar ,
- 6 g pro.
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Reviews (1)
Sandra
1835 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.