Lots of flowers and herbs are back here in Union Square Greenmarket :D
Something caught my attention was...
Although this is one of my favorite in Kale family, I had never seen one flowering, so asked the farmer,
"Is is like broccoli rabe?"
He said, Noooo. It's different. More bitter and very good in sauteing."
My mind was set. It must be good with something salty, sour and garlicky ;)
Back home... time to make the paste;
Roasted sesame seeds and shiso leaves...
This shiso is also from the Greenmarket. I got a bunch and they came with roots, so put them in my planter. They keep fresh and growing ;)
Here is how to make...
Flowering Tuscan Kale with Ume Shiso Sesame Paste
:: MAKES 4 servings ::
1 large bunch flowering Tuscan Kale (If not available, broccolini or 1 small bunch broccoli rabe can be used), hard stems trimmed
1 tablespoon roasted sesame seeds
2 large umeboshi plums, pitted and chopped (about 1 tablespoon)
3 large shiso leaves, chopped
1/4 teaspoon garlic powder or 1/2 to 1 clove of fresh garlic, minced
1 tablespoon toasted sesame oil
1 teaspoon ume vinegar
roasted sesame seeds for garnish
1. In a suribachi, grind the sesame seeds using a surikogi until they are ground half way.
2. Add the umeboshi plums, shiso leaves and garlic and grind until the shiso leaves become small pieces.
3. Add the rest of the ingredients and grind until well combined. Set aside.
4. In a large pot or wok, bring water to a boil. (A drop of oil can be added to the water so that the green color of the kale stays vibrant after cooked. ) Add the kale and cook for 10-15 seconds or until the kale turns shiny and beautiful green color. Drain.
5. Cover the kale with a cloth or paper towel and pad dry. Using hands, gently spread the paste evenly on the kale. Cut the kale in 1 1/2 to 2 inch size.
6. Arrange it on your plates, sprinkle with roasted sesame seeds and serve.
Totally taste of spring♥