You may have noticed that things have been kind of quiet here for a while. I was on maternity leave for a few months, but now I’m back. Huge thanks to my colleague, Kristen, for the travel posts here this summer.

One of the things I was excited to jump back into here at the U of MN was participating in UMN Food Day, which took place yesterday at Coffman Union. In addition to sampling lots of great food and meeting some really great people, I got to talk about the Kirschner Collection and hand out recipes. One of the most popular was Sesame Kale — it was so popular, in fact, that we ran out of handouts, so I’m posting it here. Enjoy!

Sesame Kale Salad

Ingredients

1 pound fresh kale (or chard, spinach or other greens)
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon toasted sesame seeds (crush these into a powder, if desired)

Instructions

Separate kale leaves from stems. Chop stems and greens. Steam stems a couple of minutes, thten add the greens and steam until just tender. Drain; let kale cool enough to handle it. Squeeze out as much water as possible. Place in serving bowl. Mix the remaining ingredients in another bowl; add to greens. Mix, chill, and serve.

By Asparagus to Zucchini (2004) by the Madison Area Community Supported Agriculture Coalition
Adapted from Extending the Table: A World Community Cookbook by Joetta Hendrich Schlacbach.