1 bunch kale
2 cups sesame seeds
1 tablespoon celtic sea salt
Preparation
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
