Friday, July 10, 2009


  • 1 bunch kale
  • 1 cup finely diced and chopped spring onions
  • 5 teaspoons fresh lemon juice
  • 2 teaspoon rice wine (or other) vinegar
  • 1 tsp honey or agave nectar (or sugar)
  • dash of sea salt

Combine lemon juice, vinegar, honey and salt.Toss with onions and set aside.Wash kale and cut leaves across the stem in 1 1/2 inch strips. Place kale in steamer basket over 1 inch water (or braise directly in the water). Cover pot and steam over high heat for 10 minutes or until tender. Place kale in serving bowl, toss with onions and marinade and serve.

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