Pieces. Tiny, smaller-than-bite-size pieces are what my children love to eat. The smaller the pieces, the more they’ll eat. My family of four polished off this large plate of hash in one sitting this morning, and that was a good thing.
¾ pound baby kale
1 large jacket broccoli
1 Tablespoon sesame oil
1 Tablespoon soy sauce
1 lemon (optional)
Process Wash the kale and broccoli well. Trim the broccoli stalk, removing any rough parts. Cut the broccoli into small (approximately quarter-inch) squares by slicing it into discs,
and then chopping the discs into smaller squares.
Chop the baby kale leaves and stems into one-inch square pieces (but these will be flat rather than three-dimensional squares). Place a small batch of the leaves bunched together on the cutting board. Cut them into vertical inch-wide strips; then cut them horizontally into inch-wide strips. You will have one-inch-squares.
Heat a large stainless steel skillet on a medium flame for about two minutes. Add the sesame oil and swill it around until it coats the bottom of the pan. Add the broccoli pieces first, since they take a bit longer to cook. Use cooking chopsticks to sauté the pieces, making sure all sides get exposed to the heat.When the broccoli turns a more intense shade of green,
add the baby kale pieces. Use the cooking chopsticks or a wooden spoon to mix the two vegetables together. When the kale begins to wilt, add the soy sauce, dispersing it throughout the pan.
When all the vegetables are a bright shade of green, remove from the pan and serve with the freshly squeezed juice of a lemon, if desired.
©Nancy Wolfson-Moche 2013
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