1 bunch kale

2 cups sesame seeds

1 tablespoon celtic sea salt



Rinse the kale, slice into ribbons and steam over medium heat for 3-5 minutes, until bright green; uncover after cooking and leave in pot to maintain warmth

Place sesame seeds in a cast iron skillet over medium heat

Roast for 10 minutes, stirring constantly with a wooden spoon until seeds turn golden brown

Place sesame seeds and salt in a suribachi or mortar and pestle and grind them into a coarse meal

When cooled, transfer to a glass container

Place kale in a serving dish and sprinkle with gomasio