Dark leafy greens
Gomae is a traditional Japanese dish made with chilled spinach and a sesame sauce. It’s one of my absolute favorites. I was craving it and decided to make it. I’m not Japanese nor traditional, so I used kale. Oh and black sesame seeds instead of white. And I added some hemp seeds for a little more nutritional kick. I know, I’m wild! Kale yeah! Okay, I’ll stop and get on with the recipe.
This is an easy and quick dish that is nutrient dense with fiber, protein, vitamins and minerals and some good fats.
🍴1 bunch organic lacinato kale, cut into pieces, stems attached
🍴3 tbsp sesame seeds
🍴1 tbsp toasted sesame oil, plus more for drizzle
🍴1 tbsp coconut aminos (you can use tamari or soy sauce)
🍴1 tsp organic maple syrup
🍴1 tsp rice wine vinegar
🍴1 tbsp hemp seeds
🍴Bring a large pot of salted water to a boil
🍴In a large bowl, add ice and water to create an ice bath
🍴Line a large baking sheet with paper towels
🍴Blanch and shock the kale (bring a large pot of salted water to a boil, drop kale pieces into the water for about a minute or so until it becomes bright green. 🍴Then place it into the large bowl of ice water to stop the cooking.)
🍴Remove kale from ice bath, squeeze out excess water and place on paper towel lined cookie sheet.
🍴Toast the sesame seeds in a small pan over low-medium heat. Just a minute or two, you can smell when they are finished.
🍴Add to a mortar and pestle or a coffee grinder and grind. If using a coffee grinder, transfer to a small bowl.
🍴Add the rest of the ingredients up to the hemp seeds, stir to combine. 🍴Put kale in a bowl, coat with dressing, sprinkle with hemp seeds and a small drizzle of toasted sesame oil.