Kale can be used in the place of all sorts of greens, but let's face it: not everyone wants a giant pile of steamed or sauteed greens. I'm trying to find different ways to prep it.
I'm also trying to add more raw dishes to my arsenal. Eating raw veggies and fruits can maximize the nutritional value. Cooking often allows the vitamins to leech out of the food. Also, I am frequently lazy on my long days. Raw foods require less prep than cooking, which fits in perfectly with my laziness. Enter kale salad!
Notes: This is a great way to use up extra kale that you have. The bunches from my co-op are HUGE. Kale, like all greens, shrinks when you cook it, but if you live by yourself, it's still hard to use it all up.
You could easily make this animal by-product free if you omitted the yogurt. It tasted great with both ingredients, but I think each one on its own would be equally good.
To prep your kale, here's what you do: fill up a big bowl of cold water. De-stem the kale by holding it by the bottom part of the stem in one hand. Put the kale between the index and middle finger of your other hand and pull from the bottom of the leaf to the top. You want to strip the leafy part off the stem. Put the leafy parts into the bowl of water. When you de-stem the whole bunch, swish the kale around in the cold water like washing machine. The dirt will fall to the bottom of the bowl. Lift the kale out and lay it out on a clean kitchen towel. Pat it dry and store it wrapped in a paper towel in the fridge (I put mine in a food storage bag in my veggie drawer).
Ingredients:
1/2 a bunch of kale (I had Lactino), torn into small pieces
1/4 cup of plain yogurt
2 tablespoons of unsweetened applesauce
2 tablespoons of golden raisins
Sprinkle of cinnamon
Directions:
Add the yogurt and applesauce to a bowl and mix together. Add in the kale and stir to coat the leaves. Let it sit for about 5 minutes. Top it with raisins and cinnamon. Enjoy!
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