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Best Kale Recipe

Updated: Jan 22, 2021

I love fresh organic curly kale in almost every way, but most of my friends do not. So this recipe is for those of you who haven't yet found one that allows you to enjoy kale. It's a marinated salad and it's great.

Combine in a small glass bowl the following :

1/4 cup soy sauce or Bragg's Aminos (c)

1/4 cup cold pressed sesame oil

2 Tablespoons rice wine vinegar

2 Tablespoons freshly squeezed lime juice

2 Tablespoons minced ginger (I use The Ginger People's(c) in a jar when I'm rushed.)

1 Tablespoon pressed/crushed garlic

Set aside or refrigerate to use later.

At the market, the bunches of curly kale are getting smaller and smaller, so I would use two large bunches or three small bunches. If you are in a rush, the bagged kale works too. Wash, rinse and devein the central stalk, or not. I do when I make it for company, but I like all that fiber when I make it for myself. If you do use the central stem, cut it into 1/2 inch pieces. Then, cut kale leaves into large bite-size pieces (3"x3") and place in a larger glass salad bowl. Drizzle marinade over leaves and toss for one minute to ensure that you are coating all the leaves. Place in refrigerator for three hours minimum; overnight works well too. The kale will shrink substantially. Serve cold to cool.

Serves 6-8

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