2 garlic cloves
1/4 teaspoon freshly ground black pepper
1 tablespoon ginger
1/4 cup chickpea miso (or regular Genmai miso)
3 Medjool dates (pitted)
1/4 cup rice vinegar (unseasoned)
1 teaspoon tamari light
1/8 teaspoon freshly ground black pepper
1 teaspoon sesame oil
1/4 cup grape seed oil (hexane free)
1/3 cup water
3 tablespoon fresh lemon juice
1 bunch fresh curly kale
1/4 cup pine nuts (lightly toasted)
Clean and de-stem the kale
Steam the kale for 1-2 minutes and cool in cold water. Squeeze out the water as much as possible and add to a bowl with your toasted pine nuts.
In a blender, add all of your dressing ingredients except for the oil. Blend until everything is well combined and slowly add the oil while the blender is running.
Massage the kale and pine nuts with as much dressing as you like.
Serve at room temperature
Cook Outside The Box
Serve kale gomae with delicious warm brown rice
Make a cold soba noodle salad with the kale gomae