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Author Notes: I am slightly obsessed with kale. I'm always trying to come up with new ways to savor this extremely nutritious vegtable. This is my new obsession, it is so colorful and pretty and is the simplest and tastiest so far. And it is easy to adapt for more people. Also, each step can be made ahead and just assemble last minute. —Emelie B
tablespoons Olive oil
tablespoons Sesame seeds(with peel)
pinches Coarse seasalt
- First remove the kale of the stem and remove all hard materia. Place in a bowl. Squeeze the lemon over the kale(make sure to remove all seeds) and save the lemon halves for later. Add the olive oil and a pinch of sea salt. Massage the liquid thoroughly into the kale until all is absorbed, more or less, and until the kale is soft and lighter in color. Usually about 3 minutes. Set aside.(this step can be made well in advance)
- Peel and cut the carrot. In thin thin coins. If you have a mandoline, fantastic, if not I would suggest a Swedish-style cheese cutter. If you don't havre either of these just be carefull to cut really really thin slices. Put in separate bowl and squeeze the last drops of lemon juice and a pinch of salt. Mix and set a side (if the carrots are well covered they keep for at least an hour)
- In a small pan roast the sesame seed until golden. Be careful, they start to pop after a little while. Put on a paper towel to cool of
- Now, I have a pair of magically strong scissors, so I just chop up the kale in the bowl with these. If you don't own magical scissors, try normal kitchen ones. Thirdly opt for a knife and chopping board, and chop the kale into small pieces( less than 0.5 inchx0.5)
- Finally, it is time to assemble. Lay the kale on a big plate, with the carrots on top and finally sprinkle the sesame seeds as well as any excess juice from the kale marinade. Mix it up a little and voila
- This recipe was entered in the contest for Your Best Dark, Leafy Greens