Wednesday, June 25, 2008
What to do with all this Kale!!
Here is a really simple Kale recipe. It uses up huge amounts of kale in no time, which is great for making some room in my overstuffed refrigerator look here
It can be made in advance and keeps well for at least a couple of days.
Several bunches of kale
Lemon juice - fresh
Salt and Pepper
Herbs - optional if you want the flavor to take on a certain note
De-stem Kale, which is really easy: just hold the Kale Leaf upside down in a bowl and slide your hand down along the spine of the leaf.
Chop kale leafs quite thinly.
Make a dressing of one half olive oil, one half lemon juice with a generous dash of salt and pepper. You should have about one cup of dressing for every four cups of kale.
Mix everything together well - let the kale sit at least half an hour before serving. As the kale marinates it will lose a lot of volume - so don’t hesitate to use a lot. Enjoy!
P.S: Money saving tip - instead of chugging the stems into your compost you could start a bag in your freezer to hold odds and ends of vegetable debris - this will make an extra cool base for vegetable stock and you will have a freebie to boost the taste and nutritional value of your soups!