The Farmers Market at the X
Tuesdays 12:30 - 6 p.m. May - October
Trinity Church Parking Lot, 361 Sumner Ave, Springfield, MA
Sponsored by Concerned Citizens for Springfield
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Funded by the
and Private Contributors.
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sauteed kale with sesame seeds
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3 bunches kale (about 2 pounds) stems trimmed, leaves chopped
2 tablespoons vegetable oil
3 garlic cloves minced
1/2 teaspoon dried crushed red pepper
1 1/2 tablespoon oriental sesame oil
2 tablespoons sesame seeds, toasted (use frying pan and shake over heat, or use oven. Watch carefully,
they burn easily)
Bring water to boil in heavy large pot over high heat. Add kale, cover and boil until amost tender stirring
occasionally, about 4 minutes. Uncover, cook until liquid evaporates, about 3 minutes. (Can be made 4
hours ahead. Cover; let stand at room temperature.)
Heat vegetable oil in heavy large skillet over medium heat. Add garlic and dried red pepper; sauté 1 minute.
Add kale, sauté until heated through, about 3 minutes. Transfer to bowl. Drizzle with sesame oil and toss to
coat. Season with salt and pepper, top with sesame seeds.
(TIP—go to one of our Asian grocery stores in the Forest Park neighborhood to purchase oriental sesame
oil and sesame seeds.
Copyright 2008 - The Farmers Market at the X
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