Easy, Delicious Marinated Kale. – in pursuit of more

So here it is. The first published recipe!

I never thought in a million years I would be doing this, but it is a lot of fun – I hope you might try this or add your own favourite things to do with the green stuff below!

Marinated Kale:

The acidity of the lemon and vinegar softens the coarseness of raw kale that is a turnoff for so many people wanting to incorporate this wonder vegetable into their diet. This is a raw dish, meaning you get all of the fresh enzymes and inherent life force that exists in this green-nutrient-and-fibre-packed-gem of a vegetable. This is now a staple in our fridge.

3/4 cup Lemon-Ginger Vinaigrette
1 bunch black, green, or red kale

Prepare Vinaigrette*. Wash kale by running under the sink or dipping a few times in a bowl of fresh water (keep it bound). holding the stem end, shred the kale with a sharp knife as finely as you can.

Ginger Lemon Vinaigrette:

•    1 tbsp finely chopped ginger
•    1/4 c apple cider vinegar
•    3/4 c olive oil
•    juice of one whole lemon
•    1 tsp sea salt

Combine all ingredients in a blender and blend until smooth. Hand blenders are also awesome for salad dressings – simply combine ingredients in a large bowl and go for it (just do it in the sink with an apron on).

Combine the shredded kale and dressing in a mixing bowl until well combined. Refrigerate in a covered container for at least 12 hours before eating, even longer if you can. Allow to return to room temperature before serving.

This dish will keep in the fridge for 3-4 days. It’s great to make a batch and add to your meals on weekdays when you need a little green and you haven’t the time to wash and prepare them.

•    Delicious added as a side to any grain or vegetable dish
•    As a salad with red shredded cabbage or carrots (or both) and a handful of pea sprouts
•    As a salad with shredded radicchio and cherry tomatoes
•    As a base for Quinoa balls with a side of corn, tomatoes, and guacamole

*If for some reason you don’t have time to assemble the vinaigrette according to instructions simply mix 1/2 c olive oil with 1/4 cup apple cider vinegar, the juice of 1/2 lemon and a pinch of salt. Pour over the kale. Delicious.

Even in winter a bunch of kale costs about $3 – pretty good value if it lasts you a few days.

This recipe is a lifesaver during the week when you are crunched for time. No baking, steaming or blending needed, just a sharp knife and a healthy appetite.

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