Servings: 4

Kale - 5 oz, stems discarded and leaves chopped Kale - 5 oz, stems discarded and leaves chopped
Edamame, shelled - 1 cup Edamame, shelled - 1 cup
Vinegar, rice - 2 tsp Vinegar, rice - 2 tsp
Oil, toasted sesame - 2 tsp Oil, toasted sesame - 2 tsp
Salt - 1/2 tsp Salt - ½ tsp
Sesame seeds, white - 2 tsp Sesame seeds, white - 2 tsp

Whisk together vinegar, sesame oil, and salt.
Add kale leaves and toss to coat in dressing. Use your hands to rub dressing into leaves (this will tenderize them).
Top with edamame and sesame seeds.

Sub peanuts for edamame if not on hand.  Sub peanuts for edamame if not on hand.
Lacinto (Tuscan) kale is best.  Lacinto (Tuscan) kale is best.