1 pound kale, preferably Tuscan, stemmed and thinly sliced
¼ tsp. sea salt
1 Tbsp. plus 1 tsp. vegetable oil, divided
5 large Brussels sprouts, trimmed, halved lengthwise, and thinly sliced crosswise
1 clove garlic, minced
1½ Tbsp. rice vinegar
1 Tbsp. soy sauce
2 tsp. toasted sesame oil
Crushed red pepper flakes, for garnish
1 scallion, thinly sliced, for garnish
Total time: 15 minutes
In a small skillet, toast sesame seeds over medium-high heat, shaking, until golden brown, about 1 minute. Transfer to a plate and set aside to let cool.
In a large bowl, toss kale with salt and 1 tsp. vegetable oil and rub into kale to soften. Add Brussels sprouts and toss well.
In a small bowl, whisk together garlic, vinegar, soy sauce, sesame oil, and remaining Tbsp. vegetable oil. Pour dressing over greens, add reserved sesame seeds, and toss well. Garnish with a pinch of red pepper flakes and scallion and serve.
Adapted from Vegetable Literacy(Ten Speed Press) by Deborah Madison available for preorder.