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!
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.