Monday, November 23, 2009

Wilted Kale Salad with Cranberries

If you’ve never had a raw kale salad, let me assure you that it does not taste like plain raw kale. A raw kale salad requires you to wilt the leaves so it takes on a milder taste that is easier on your digestion.
  • 1 bunch of raw kale
  • 1 t sea salt (unrefined Celtic or grey salt is best) give or take
  • 1/2 cup coconut oil (other oils will work, but I like coconut because of the sweetness)
  • 1 handful of raw cranberries (soaked in oil for a couple minutes to soften them up)
  • 1 handful of raw pinenuts (or silvered almonds)

Chop the leaves so they are the right size to fit in your mouth. Place the kale in a large bowl and sprinkle the salt so that the leaves are lightly coated. Now is the fun part. Press the leaves down and start to kneed them like you would do to bread. Pick them up and squeeze them to facilitate the process. After a couple minutes you will notice them turning a darker green color and taking on a slightly cooked texture. Once that happens you are ready to toss in the rest of the ingredients. If the coconut oil is hard, you may need to warm it up a bit by dipping the jar in hot water. Taste the salad and add more salt if needed. You’re salad should have a lightly salted but mostly sweet taste to it.

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