Kale Salad
If you have ever tried to eat raw kale, even raw baby kale, you know that the texture leaves a lot to be desired. I have heard it called "cardboard" and "inedible". The trick to eating raw kale is to massage it for approximately 3-5 minutes after the dressing has been applied to it. This breaks up the tough fibers and gives kale a softer consistency. Here is a video where you can see Dr. Hyman himself demonstrate this process: https://vimeo.com/59538591. Yields 4 servings.
1 Bunch washed and dried kale with stems off or 1 bag of organic chopped kale
1 Lemon
¼ cup Olive oil
½ cup Calamata olives, pitted and chopped
1 Garlic clove, minced
¼ cup Dried currants
¼ cup Toasted pine nuts
⅛ tsp Sea salt
Pepper to taste
1
Chop kale finely and put in large bowl
2
Chop olives
3
Sprinkle olive oil, zest of lemon, juice of lemon, garlic and salt over kale and massage by squeezing kale to tenderize it
4
Toast pine nuts and sprinkle on salad
5
Add olives and pepper to taste
Ingredients
1 Bunch washed and dried kale with stems off or 1 bag of organic chopped kale
1 Lemon
¼ cup Olive oil
½ cup Calamata olives, pitted and chopped
1 Garlic clove, minced
¼ cup Dried currants
¼ cup Toasted pine nuts
⅛ tsp Sea salt
Pepper to taste
