Kale and Silverbeet are always sold in a large bunch. Do not let that stop you to purchase them. Here is one recipe for you to use up a lot of them. This ‘Ae-mono’, a type of salad, is good as a side dish but it can be a main dish. Because it is simply seasoned, it goes well with any proteins. My favourite is the smoked salmon pieces mixed with this kale salad topped on the freshly cooked rice. It’s a quick & easy lunch menu for me.


4 Servings


Kale Leaves 200g *OR Silverbeet Leaves
Carrot 1
Garlic 1 clove *grated
Salt 1/4 teaspoon
Sesame Oil 1 tablespoon
Toasted Sesame Seeds 1 tablespoon
Soy Sauce 1/4 teaspoon *optional

  1. Remove thick hard stems from Kale OR Silverbeet. Cut the leaves about 7 to 8mm width. If Silverbeet, roughly cut as they are soft.
  2. Boil a kettle of water. Place the leaves in a colander or a large strainer, and pour the boiled hot water carefully over the leaves evenly. This will reduce the volume of the leaves and remove the unpleasant smell as the hot water cooks the leaves.
  3. Pour cold water over to stop cooking further, drain and squeeze to remove excess water.
  4. Place the leaves and other ingredients in a large bowl and mix well. Soy Sauce is optional for a hint of Japanese flavour.