Recipe: Marinated Kale.

 

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 favorite things to do with the green stuff below!

Marinated Kale

I absolutely love this discovery!

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-fiber-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!

If you do try it – let us know what you think!

27 Comments

Filed under Salad, Vegan

27 Responses to Recipe: Marinated Kale.

  1. Lena

    From “Smitten Kitchen”: I LOVE these, and sometimes add nutritional yeast too…especially good if you’re going to do the popcorn sprinkling!!

    Baked Kale Chips
    1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better)
    1 tablespoon olive oil
    Sea salt, to taste

    Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.

    Kale-Dusted Popcorn If you’re making the chips with the intention to grind them up for popcorn, I’d use less oil — perhaps half — so they grind without the “powder” clumping. Grind it up!!!! Parmesan and Kale-Dusted Popcorn would be even more delicious. Next time!

    Yum, Enjoy!!

    • Thanks Lena!Kale chips ARE totally delicious! I have tried them too and me and my eldest love them! I am going to try the kale popcorn with the youngest – she is a popcorn freak but still won’t touch the green stuff….I have to think eventually she will. Good one!
      Thanks for visiting!
      xox

  2. Ji

    I can’t get enough of this stuff! I’ve made 2 batches already and I just got the recipe 3 days ago.

    Seriously, THE best way to get nutrient-rich raw kale in yo’ belly!

  3. This is perfect! I just bought a bag of Kale and wasn’t sure what to do with it. Thank you for a timely and delicious-sounding recipe.

  4. Oh I love kale. This looks delicious and I can’t wait to try (I’m at three bunches a week + right now)!

    • Thank you for commenting on my blog – wow 3 bunches! I am at 2 since I started making this recipe – looks like I will have to stop by to see what else you are doing with it :) This salad is totally addicting – it’s easy to eat the entire batch in one sitting! Let me know how it goes!

  5. I love kale in all forms, and your dressing recipe sounds delicious. What’s that? I think it’s the kale in my fridge begging me to make this recipe. I’m going to follow–great posts!

  6. Looking forward to trying this when I get back on solid food. Sounds great. I had never had kale before my juicing journey began. But I love the smell of juicing kale. It is a staple in my juicer now.

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  8. Krysti Mitchell

    Love the site Shira….

    Thanks for perking up our tastebuds and getting us out of our menu “rut”
    Here’s one of my favourite kale chip recipes… (from Crave by Cortnie Dyann)

    “sour cream” and onion kale chips

    1 1/2 cups raw cashews [soaked for 2 to 3 hours]
    4 Tbsp lemon juice
    1 1/2 Tbsp raw apple cider vinegar
    1/2 tsp sea salt
    1 small red onion, [diced]
    3 tbsp nutritional yeast [optional]
    2 heads of green kale
    1/2 cup filtered water

    starting at the bottom of the kale, tear all leaves leaving behind the stems. tear leaves into two or three inch pieces. in a blender, combine the cashews, lemon juice, red onion salt, vinegar, nutritional yeast and 1/2 cup water until smooth. mix the sauce on the kale until evenly coated. place kale on dehydrator sheets. set dehydrator at 105 degrees for approximately 10 hours or until crispy.

    *Tips… i really massage the mixture on the leaves and squeeze them out to prevent them from being over sauced. It looks like a lote of dressing, but it actually coats 2 bunches perfectly!
    I also bake them in the oven on 250 instead of the dehydrator as it takes sooooo long!

    Enjoy! We love em…

    • Ooooh thanks Krysti – is that you? Thrilled that you came by!! These look awesome – I will try them with the kids! Come back again – I hope you are well! :)

      • Krysti Mitchell

        Yes, it is I… really enjoying the site! We visit often looking for your newest ideas! (Thanks for the pb cups btw! They were a killer treat up the mountain this past weekend!)
        Krysti.

        • Krysti! I am totally thrilled that you are enjoying it – makes me super happy! I hope you had a great day up the mountain – what a ridiculously beautiful day it was! Love that you took the time to write me a note ;) xo

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  11. Just found your blog from the WordPress ‘7 Food Blogs to Follow This Summer’. I’m in desperate need of simple real food recipes like this as I have to make pretty much everything I eat from scratch. I like you already. ;)

    • I am so happy you found me! Thanks Michelle! Looking forward to sharing with you..and thank you for your kind note! (I am so grateful for WordPress and their kindness to share!) :)

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