![]() Just before serving, season with salt, pepper, and vinegar to taste and sprinkle with the nuts and dried fruit.Refrigerate for 8 hours or overnight, until ready to serve. Add the mixed vegetables and onion and toss to combine.Use your hands to massage the kale thoroughly, until it starts to darken in color and look slick. Place the kale in a large bowl and drizzle with the vinegar and oil, then add ½ teaspoonsalt and the herb(s), if using.¼ cup (40 g) finely chopped red onion, or 2 scallions (white and light green parts), sliced.2 cups (220 g) shredded or chopped mixed crunchy vegetables, such as bell peppers, beets, carrots, and celery. ![]() ¼ teaspoon dried herbs or spices such as thyme or ground cumin, optional.2 tablespoons GF vinegar or citrus juice, plus more to taste.2 bunches kale, stemmed and chopped into bite-size pieces.Try this Classic Kale Salad from the No Meat Athlete Cookbook. (And a lesser grievance is giant pieces of kale-no one can gracefully shove half a kale leaf in their mouth!) This formula-style recipe breaks down the simplest of treatments for kale. Kale stems are unpleasant to eat raw and it’s easy to remove them.Īnd if you simply coat kale in dressing rather than massage it on, the dressing doesn’t get a chance to soak in and tenderize the kale, so the leaves stay quite tough. There are really only two things you can do to mess up kale salad beyond repair: not removing the stems from the leaves, and not massaging the greens. Kale stands up to big flavors and it is sturdy enough to survive a bit of mistreatment (e.g., being forgotten in the fridge for a few Kale salads are a staple for plant-based eaters, and these days you’re as likely to find them on salad bars as you are on upscale restaurant menus. With that in mind, I put together this list of 10 fun, easy, really tasty ways to eat more kale.Īdd a few of these ideas and techniques to your weekly meal planning, and you’ll have no trouble getting through mountains of kale each week. The first time I tried kale from the farmer’s market, I found it to be so tough that it was several months before I tried it again. I suspect a lot of people who want to like kale, don’t: it’s not exactly the most approachable vegetable if you don’t know what to do with it. And if you’re anything like me, stocking up on greens for weeks at a time to avoid trips to the grocery store, you probably have a ton of it.
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