An apple cider vinegar marinade makes this massaged kale salad as tender as if it had been cooked, while retaining all of the live enzymes in the food. This is great as lunch or dinner side dish or with eggs and avocado for breakfast.
[Adapted from Gabriel Cousens]
- 1 bunch dinosaur kale, washed, thick part of stem removed, and cut in chiffonade (fine ribbons)
- 1 tsp unrefined salt
- 2 tsp raw apple cider vinegar
- 3 Tbsp hemp seeds
- 2 Tbsp extra virgin olive oil
- 1 cup cherry tomatoes, sliced in half
Place kale in bowl and add salt. Using your hands, massage the salt into the kale. Almost immediately, the kale softens. Continue for 1-3 minutes. The longer you massage, the softer the kale becomes, acting as if it is cooked. As when you cook greens, the volume reduces greatly. You will create a deep green sauce as well from the massaging technique.
Then add raw apple cider vinegar and toss. Add hemp seeds and toss. Drizzle extra virgin olive oil and add chopped tomatoes. Toss once more and serve.
This article originally appeared in the Summer 2010 edition of
The Nutritional Therapist.