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Kale Gomae W/ Hazelnut Almond Recipe

Name: Harvest Community Foods Kale Gomae W/ Hazelnut Almond Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 8 cups curly kale leaves, stems removed and chopped; 1 tbs kosher salt (for blanching); 4 cups ice water; 1 tsp toasted sesame oil; 3 tbs white sesame seeds; 1.5 tbs soy sauce (or tamari); 1 tbs mirin; 1 tsp rice vinegar; 1 tsp granulated sugar; 1 tsp neutral oil (grapeseed or light olive); 1 tbs water (to thin, if needed); 1 tsp salt; 3 tbs hazelnuts, toasted and skins rubbed off; 3 tbs blanched almonds (or whole almonds), toasted; 1 tbs toasted sesame seeds (white or a mix); 1 tsp light brown sugar; 0.25 tsp fine sea salt; 0.5 tsp toasted sesame seeds; 1 tsp thin lemon zest or yuzu zest

Inspired by Harvest Community Foods

Time35m

Serves4

Make Kale Gomae W/ Hazelnut Almond Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Kale

8 cups curly kale leaves, stems removed and chopped

1 tbs kosher salt (for blanching)

4 cups ice water

1 tsp toasted sesame oil

Gomae Sauce (sesame dressing)

3 tbs white sesame seeds

1 1/2 tbs soy sauce (or tamari)

1 tbs Mirin

1 tsp Rice vinegar

1 tsp granulated sugar

1 tsp neutral oil (grapeseed or light olive)

1 tbs water (to thin, if needed)

1 tsp Celtic sea salt

Hazelnut-Almond Crunch

3 tbs hazelnuts, toasted and skins rubbed off

3 tbs blanched almonds (or whole almonds), toasted

1 tbs toasted sesame seeds (white or a mix)

1 tsp light brown sugar

1/4 tsp fine sea salt

Garnish (optional)

1/2 tsp toasted sesame seeds

1 tsp thin lemon zest or yuzu zest

Method

Kale

Prepare kale

Remove tough stems from the kale and stack leaves. Roll or chop into 1-inch wide ribbons, then roughly chop so you have about 8 cups packed.

Blanch

Bring a large pot of water to a rapid boil and add 1 tablespoon kosher salt. Add the chopped kale in batches if needed and blanch for 30–45 seconds, until bright green and slightly tender but still with some bite.

Shock and dry

Immediately transfer the blanched kale to a bowl of ice water to stop cooking (about 1 minute). Drain thoroughly, then press out excess water using a clean kitchen towel or by squeezing handfuls until mostly dry. Toss with 1 teaspoon toasted sesame oil to keep leaves glossy and prevent clumping.

Gomae Sauce (sesame dressing)

Toast and grind sesame

In a small dry skillet over medium heat, toast 3 tablespoons white sesame seeds, shaking the pan, until fragrant and lightly golden, about 2–3 minutes. Transfer to a mortar and pestle or small spice grinder and grind to a coarse paste (some texture should remain).

Mix dressing

To the ground sesame, add 1 1/2 tablespoons soy sauce, 1 tablespoon mirin, 1 teaspoon rice vinegar, 1 teaspoon sugar, 1 teaspoon neutral oil, and 1 teaspoon salt. Stir or whisk to combine. If the sauce is too thick, add up to 1 tablespoon water, a little at a time, to reach a creamy, coat-able consistency. Taste and adjust: add a pinch more sugar for sweetness or a drop more soy for saltiness.

Hazelnut-Almond Crunch

Toast nuts

Toast 3 tablespoons hazelnuts and 3 tablespoons almonds in a dry skillet over medium heat until fragrant and lightly browned, 4–6 minutes, shaking frequently. If using hazelnuts with skins, rub them in a towel to remove loose skins after toasting.

Chop and season

Coarsely chop the toasted hazelnuts and almonds on a cutting board or pulse briefly in a food processor (do not over-process; you want small chunks, not a paste). Transfer to a bowl and mix with 1 tablespoon toasted sesame seeds, 1 teaspoon light brown sugar, and 1/4 teaspoon fine sea salt. Taste and adjust—this mixture should be crunchy with a gentle sweet-salty balance to contrast the sesame sauce.

Assemble & Serve

Combine kale and sauce

Place the drained, slightly-damp kale in a large mixing bowl. Add the gomae sauce in two additions, tossing well after each addition so leaves are evenly coated but not dripping. Use just enough sauce to coat the leaves (you may not need all the sauce depending on moisture).

Adjust seasoning

Taste a leaf and adjust seasoning if necessary: a squeeze of lemon or a pinch more salt/soy can be added to balance flavors.

Finish and plate

Transfer the dressed kale to a serving bowl or platter. Scatter the hazelnut-almond crunch over the top. Sprinkle the optional 1/2 teaspoon toasted sesame seeds and the lemon or yuzu zest over the dish for brightness. Serve immediately so the nuts remain crisp.