Massaged Kale
Equipment
- 1 Large Bowl preferably wood, glass, or ceramic
- 1 Knife
- Measuring Spoons
Ingredients
- 1 bunch Kale use your choice: any type of curly or Tuscan ("dinosaur") kale. Don't use baby kale.
- 1/2 TBSP Lemon Juice
- 1/8 tsp Salt optional
- DRESSING:
- 2 TBSP Tahini
- 1 TBSP Lemon Juice optional: skip the Apple Cider Vinegar (ACV) & use 2 TBSP lemon juice alone.
- 1 TBSP Apple Cider Vinegar optional: skip the Lemon Juice and use 2 TBSP Apple Cider Vinegar
Instructions
- Rinse and dry the kale. Close your hand around the base of the stem and run your closed hand along the stem to remove the green leaves from the thicker part of the stem (see VIDEO). You can leave some of the thinner stalk on (your preference). You can chop the stems up and pickle them (link RECIPE), include in homemade broth (link RECIPE), or compost them.
- Stack the kale leaves on top of each other. Chop coarsely into bite-size pieces.
- Add kale to a large mixing or salad bowl. We prefer to use either a wooden, glass or ceramic bowl. Top with the lemon juice (fans of olive oil might want to add a touch of extra virgin olive oil here or a bit of mashed up avocado). With just-washed, clean hands, start to “massage” the kale for 3 to 4 minutes. You may find this quite therapeutic. Massaging will breakdown the kale to tenderize it, make it more digestible, and easier to chew! If you use salt, add it now and massage the kale some more to incorporate the salt.
- Prepare the dressing: mix the tahini, lemon, juice, syrup/paste, and thin with water until smooth but still creamy. It should be pourable. Add optional salt or other spices to taste.
- Drizzle the dressing over the massaged kale, toss, and eat. Try using a smaller amount to determine what the right amount is for you. If you have leftover dressing, you can store it separately; and it should keep for about a week.
Notes
You can eat this as is or add it to another recipes.
(Kale is packed w/antioxidants, Vitamin C & Vitamin K. FIBER!)
