Kale & Carrot ‘Namul’

Name: Kale & Carrot ‘Namul’
Yield: 4 servings
Cuisine: British
Ingredients: 200 g Kale Leaves *OR Silverbeet Leaves; 1 Carrot; 1 clove Garlic *grated; 1/4 teaspoon Salt; 1/4 teaspoon Asian Chicken Bouillon Powder *optional; 1/4 teaspoon Soy Sauce *optional; 1 tablespoon Toasted Sesame Seeds; 1 tablespoon Sesame Oil

Hiroko Liston @hirokoliston

Melbourne, Australia

Kale and Silverbeet are always sold in a large bunch. Do not let that stop you to purchase them. Here is one recipe for you to use up a lot of them. This ‘Ae-mono’, a type of salad, is good as a side dish but it can be a main dish. Because it is simply seasoned, it goes well with any proteins. My favourite is the smoked salmon mixed with this kale salad topped on the freshly cooked rice. It’s a quick & easy lunch for me.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

200 gKale Leaves *OR Silverbeet Leaves
1Carrot
1 cloveGarlic *grated
1/4 teaspoonSalt
1/4 teaspoonAsian Chicken Bouillon Powder *optional
1/4 teaspoonSoy Sauce *optional
1 tablespoonToasted Sesame Seeds
1 tablespoonSesame Oil

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Steps

1

Remove thick hard stems from Kale OR Silverbeet. Cut the leaves about 7 to 8mm width. If Silverbeet, roughly cut as they are soft.
2

Boil a kettle of water. Place the leaves in a colander or a large strainer, and pour the boiled hot water carefully over the leaves evenly. Alternatively you can blanch them in boiling water, then drain.
3

Pour cold water to stop cooking further, drain and squeeze to remove excess water.
4

Place the leaves and other ingredients in a large bowl and mix well.
5

Smoked salmon pieces mixed with this kale salad topped on the freshly cooked rice