Thursday, July 7, 2016

Versatile Massaged Kale

Prep Time: 20 minutes
Total Time: 50 minutes
Number of Servings: 8 side servings

A staple recipe at the farm and at Holler Fest. Massaged kale uses raw kale, so you don’t lose nutrients in the cooking process. Try the dressings below or your favorite salad dressing. Some of the things we’ve tried in massaged kale include: grated carrots, toasted sesame seeds, finely chopped fresh fruit, pomegranate seeds, chopped nuts, mustard, flavored vinegars, toasted sesame oil, tahini, and paprika. We’ve also massaged in other greens such as parsley and sorrel. Use your imagination and see how many interesting combos you can come up with.

One bunch of kale (any variety)
1 ½ T. olive oil
½ t. salt

2 ½ t. apple cider vinegar
¼ c. nutritional yeast
1 small or ½ large clove garlic, finely minced
2/3 c. walnuts, finely chopped
Pinch of cayenne

½ c. pine nuts, toasted (very carefully!)
½ c. grated parmesan
½ c. currants (not raisins)
Juice of one lemon
Salt to taste

Rinse kale and pull leafy parts off of the stems.
Tear or chop the kale into bite-sized pieces.
Add oil and salt, and massage the kale with your hands until it is a dark, vivid green.
Mix in the ingredients in your favorite dressing and stir well. Adjust seasoning if needed.
Refrigerate for at least half an hour before serving.

NOTE: For a quick and easy alternative to massaging by hand, use a food processor with a slicer attachment. Just insert whole leaves minus stems (or handfuls of leaves) through the chute and push them down with the plunger. With the food processor method, you don’t need to add the olive oil or salt in the massaging process, but include it later in the dressing.