Kale Citrus Salad
I was not keen on eating kale raw until I found two recipes that I could really sink my teeth into. Kale chips and kale salad ( with the proper techniques).
Kale has a very fibrous stalk and vein running through the center of each leaf. I can not eat this. It is just too hard core for me. Technique used to prep kale helps to make the kale more chew friendly and full of flavor!
You will need:
*a full bunch of kale (any kind will do) I used red leaf kale
*1/2 cup pickled onions
*Bragg Organic Apple Cider Vinegrette 1/4 cup (use more if that works for you!)
*optional: feta cheese, pumpkin seeds, nuts or dried fruit
I remove the kale stalk and vein by pulling down the stem and pinching the leaves. I pile the leaves in my salad spinner. I cover with cold water and let it sit for 5 minutes. I drain the water and spin vigorously. I put in an over sized bowl and add the dressing. I massage the dressing into all the leaves and put into a ziplock bag or put into a container for the fridge. After an hour or when its time for a salad you can pull out the kale and add the onions and orange. I just peel and cut my oranges, the pith from the orange has the highest levels of phytonutrients. No reason to throw those out.
Kale Chip recipe coming soon!