Sunday, June 6, 2010


• one bunch of kale
• 1/8 cup extra virgin olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon red pepper flakes
• 1 clove of garlic finely chopped
• 1/4 cup apple cider vinegar
• 1/4 cup green onion thinly sliced (white parts only)
• 1/4 cup chopped sun-dried tomatoes

Wash the kale thoroughly and chop into small pieces. Put into large bowl and add the olive oil and sea salt. Mix well. I use my hands to toss the greens and squeeze them a little bit as I do to make sure the salt really gets into them to help wilt them a bit.

In a separate bowl mix the red pepper, black pepper, vinegar, garlic, green onions and sun-dried tomatoes. Then dump you kale into the bowl with the marinade. Mix thoroughly making sure all of the kale is coating. Refrigerate over night.

Source: The Art of Balanced Living,

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