Korean seasoned kale and spinach is a simple healthy side dish bursting with flavor! Tender kale and spinach tossed with the ubiquitous flavors of Korean cuisine, my favorite way to eat greens!
Prepare kale by ripping from stems and chopping into bite size pieces.
Put a large pot of water on to boil, salt generously.
Once boiling drop kale leaves in and allow to cook for 2-3 minutes until they are bright green. Remove from pot and gently squeeze to remove some of the moisture (I do this by pressing a wooden spoon into the spoon I am using to remove the greens).
Repeat with spinach.
In a medium bowl whisk together remaining ingredients.
Toss greens with dressing, top with sesame seeds.
Serve immediately or store in the refrigerator for 7 days. Wonderful warm, hot or chilled.
Notes
RECIPE TIPS:
I blanch the kale and spinach for this recipe - it will produce a tender green and reduce the cooking time down to approximately 2 minutes.
I do not find it necessary to shock the greens in cold water after blanching. I just remove from the salted boiling water after 2 minutes.
I use a kitchen spider to remove the greens or you could use a large slotted spoon. Once removed from the boiling water gently press down on the greens with another spoon to squeeze out some liquid.
Add to a bowl and toss with your dressing!
WHAT IS BLANCHING?Blanching is a technique where you briefly immerse food (i.e. greens) in boiling water, typically this is followed by "shocking" the food in an ice-water bath.Blanching will soften vegetables and intensify the color.