Raw Kale or Collard Salad
- First, wash and trim your greens removing any large stems from the center of the leaves. Chop into smaller pieces. I have tried this recipe with other greens like Chard & Beet Greens, but have found that Kale & Collard work the best.
- Massage in 2-3 T of olive oil (per bunch). Use your hands and massage the oil into the greens until they begin to looked wilted or "cooked"
- Add equal amounts 2-3 T per bunch of fresh lemon juice and soy sauce (I prefer Bragg's or Namashoyu).
- Toss in desired veggies or nuts. My favorite with this salad is raw sunflower seeds or walnuts and dried fruit like raisins, cranberry or cherry.
- Eat, enjoy and chew slowly!
This looks so scrumptious! Yet, we don't have kale in NZ! I'm flummoxed, do you think baby spinach would work just as well? or normal spinach?
ReplyDeleteYum! I've never tried kale this way. Sounds delicious - especially with a little lemon.
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Teeny-- I think regular spinach would work great. Something with a little more texture than baby spinach I would say.
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ReplyDeleteSounds so good! I have a bunch of kale that's doing really good right now with the increased daylight. This might be the way they get consumed. THanks for the tip.
ReplyDeleteI am trying to like kale. I buy it. I cook it. But it is so chewy. I am going to try this next time.
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