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.
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.
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