The Prettiest Wedding Ever (congrats, Ben!) was this past weekend in Sonoma Valley, and the BF and I flew into San Francisco a few days early to hang around our old stomping grounds for a while. However, this meant I spent a solid 6 days eating my face off, so coming back home to New York also meant going on serious veggie overload to deal with the delicious intake of sandwiches, pupusas, seafood and wine (none of which I regret).
Kale is one of those greens you can either get into or not. It’s one of the most amazing vegetables you can eat - packed with fiber, calcium and an abundance of Vitamin K, which is significant to bone health - but it also has an incredibly chewy texture that can be hard to deal with. I prefer to juice my kale in order to get the vitamins while avoiding the chomping, and aside from kale chips, it had been hard to achieve a texture acceptable enough for my consumption. Enter marinated kale.
Raw kale is very unpleasant to eat due to its texture, but marinating and massaging the leaves tenderizes them, much like a steak. I’ve finally found a solution to my peeve, and when combined with quinoa or another grain, kale feels much like any other leafy green does between your teeth. Success!
This recipe serves two.
4-5 kale stalks, stems removed and leaves ripped (makes about 3 heaping cups)
1/2 c. cooked edamame
2 tsp. roasted sesame seeds
1 tsp. grated ginger
1 clove garlic, grated
2 1/2 tsp. soy sauce
1 T + 1 tsp. rice vinegar
3 tsp. sesame oil
- In a large bowl, combine kale, edamame and sesame seeds. In a smaller bowl, whisk the rest of the ingredients together and pour over salad. Massage the dressing into the leaves with your hands, then set sit for 20 minutes. Serve.