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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Korean Seasoned Kale And Spinach

6.0

1 large head of kale (stripped from stem and leaves chopped)

32 ounces baby spinach

3 tbsp soy sauce

1 tbsp sesame oil

1 tbsp rice vinegar

2 tsp coconut palm sugar

1 tbsp Korean chili pepper flakes, Gochugaru

2 large garlic cloves (crushed)

3 scallions (chopped, white and green part)

1 tbsp sesame seeds

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.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇰🇷Korean

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

Created 67 weeks ago

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