Steamed Kale

Steamed Kale

This is one of the most important staples in my nutritional arsenal. It is quick, easy, loaded with nutrition, and low in calories.

1 bunch kale (16 oz. or so)
4-6 inch slice of kombu
Fresh ginger (a one-inch section), sliced
1 or 2 buds of garlic, sliced
1 1/2 c. water

1 tsp. toasted sesame oil

1 T olive oil

1 T sesame seeds

Rinse the kale, strip the leafy parts from stalks, and slice the stalks. Bring the water, sliced stalks and ginger to a boil and simmer for 10-15 minutes. Remove the kombu, slice and return to the boiling broth. Add the garlic and kale leaves and cook an additional 5 minutes. Drain off the pot-liquor (cooking water), which is the best part: enjoy it as a tonic. Top with oils and sesame seeds. Serve the kale any way you like: as a side, added to salad, in a stir fry, etc.