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Kale Salad With Peanut Butter-Ginger Dressing

February 9, 2012

Confession: I may have made this three times this week. Which should be followed by … Warning: This recipe is a bit addictive. Aside from tempeh, I’ve been binging on kale these days. While it’s great that Andre 3000 loves kale, his recipe doesn’t even compare to this one, adapted (simplified?) from Kathy Patalsky’s recipe.

I eat it as a salad, but sometimes, I like to mix it with some curried quinoa or with a little extra dressing and some udon.

Kale Salad with Peanut Butter-Ginger Dressing

2 tbs crunchy peanut butter (I like mine EXTRA peanut-buttery so I sneak in an extra 1/2 tbs)
1/2 cup water
1 tbs tahini
1 tsp sesame oil
1 tbs fresh ginger, peeled and chopped
4 cloves garlic, minced
3 tsp tamari
2 tbs brown rice vinegar
2 tsp maple syrup
2 tsp cayenne (or a little less if you’re averse to spiciness)

3 cups of kale (or, more or less depending on how “dressed” you want it to be)
1/2 red onion, sliced

This recipe is really as simple as they get. Mix all the sauce ingredients (everything but the kale and red onion) in a medium pot over high heat.

Mix together and almost bring to a boil—it should start to bubble.

At this point, turn off your heat and mix in about half the kale. You might want to do this in batches, as the kale will shrink and make it easier to mix in. You also might want to add a bit more water to steam the kale or if you find the sauce is too thick. (You shouldn’t add more than 2 tbs otherwise you will dilute the sauce.)

Mix in the rest of the kale and add in the red onions.

You can eat as is—it’s delightful hot and perhaps even better cold the next day. You can also mix it with some udon or soba.

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