{"id":1363,"date":"2024-05-27T12:44:20","date_gmt":"2024-05-27T12:44:20","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/greens-with-magical-sesame-salt\/"},"modified":"2024-07-30T06:30:42","modified_gmt":"2024-07-30T06:30:42","slug":"greens-with-magical-sesame-salt","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/greens-with-magical-sesame-salt\/","title":{"rendered":"\u9752\u83dc\u306e\u9b54\u6cd5\u306e\u3054\u307e\u5869\u548c\u3048"},"content":{"rendered":"

Sprinkle mu\u00f4`i m\u00e8, a Vietnamese ground sesame seed salt, over your vegetables and watch them disappear. The three-ingredient mix (Nguyen\u2019s take includes a touch of sugar for balance) instantly transforms the mundane into something special. If the toasted sesame seeds taste dull, revive them in a small pan over a medium-low heat until you can smell their nutty aroma (taste black seeds for nuttiness), about 2\u20133 minutes. Briefly cool before using. And a cheeky shopping tip from Nguyen herself: \u201cI shop for the biggest, shiny-ish, smooth-skinned limes possible. They have thin skins and the most juice. My husband doesn\u2019t have much hair on his head so we joke that the best limes are bald looking ones!\u201d News you can use.<\/p>\n

\n

Ingredients<\/h2>\n

4 servings<\/p>\n

\n

\u00bc<\/p>\n

cup toasted sesame seeds<\/div>\n

\u00bd<\/p>\n

tsp. sugar<\/div>\n

\u00bc<\/p>\n

tsp. Diamond Crystal or Morton kosher salt, plus more<\/div>\n

3\u20134<\/p>\n

(lightly packed) cups room-temperature cooked leafy greens (such as water spinach, Tuscan kale, collard greens, or Swiss chard with stems)<\/div>\n

2<\/p>\n

tsp. (or more) fish sauce or soy sauce<\/div>\n

1\u20132<\/p>\n

limes, halved<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    If \u00bc cup toasted sesame seeds<\/strong> don\u2019t look or smell very toasted, heat in a dry small skillet over medium-low until nutty-smelling (taste if using black sesame seeds), 2\u20133 minutes. Place sesame seeds, \u00bd tsp. sugar<\/strong>, and \u00bc tsp. Diamond Crystal or Morton kosher salt<\/strong> in a mortar and pestle and pound until fragrant and finely textured. (Or use a mini processor if you don\u2019t have a mortar and pestle.)<\/p>\n

    Step 2<\/h4>\n

    Combine 3\u20134 (lightly packed) cups room-temperature cooked leafy greens (such as water spinach, Tuscan kale, collard greens, or Swiss chard with stems)<\/strong> and 2 tsp. fish sauce or soy sauce<\/strong> in a large bowl and toss to work fish sauce into greens. Squeeze juice from 1 lime half<\/strong> over and toss again to coat. Taste and add more fish sauce, salt, and\/or lime juice if needed.<\/p>\n

    Step 3<\/h4>\n

    Sprinkle sesame seed mixture over greens a little at a time, tossing and working in with your hands to coat well. Add sesame mixture until greens taste rich and nutty (you may need most if not all of it). Transfer greens to a platter to serve.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Sprinkle mu\u00f4`i m\u00e8, a Vietnamese ground sesame seed salt, over your vegetables and watch them disappear. The three-ingredient mix (Nguyen\u2019s take includes a touch of sugar for balance) instantly transforms the mundane into something special. If the toasted sesame seeds taste dull, revive them in a small pan over a medium-low heat until you can […]<\/p>\n","protected":false},"author":2,"featured_media":1364,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1363","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1363","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1363"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1363\/revisions"}],"predecessor-version":[{"id":5131,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1363\/revisions\/5131"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1364"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1363"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1363"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1363"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}