Flavorful, healthy, and simple. Oh, and did I mention that it travels well too?
I love this simple way to prepare kale. It's quick and easy and a great basic recipe to have in your arsenal. You can serve it as a side to complement a meal, or as a foundation to create a tasty salad. These greens are my go-to when I need to pack a lunch as they travel beautifully. I typically add dried cranberries* and raw pumpkin seeds (and avocado if I have any). On average, I eat these at least 3 times a week. No joke.
I have found soy, gluten, and insane amounts of sugar in some brands of dried fruits, so please be sure to check the ingredients if you choose to add dried cranberries to your kale.
This recipe is inspired by the marinated kale greens that they serve at Seed to Sprout, a local eatery run by two creative women who infuse love into everything they make. Their offerings are 100% organic and at a price point that is on par with conventional food. It's amazing. It is absolutely one of my favorite places to eat. I feel at home in the relaxed and funky vibe of the place, and I always have a handful of options that are free of my trigger foods (gluten, dairy, soy, and egg). Gotta love that! It is worth noting that if you have ever dismissed establishments such as theirs as too 'earthy-crunchy' for you, or maybe you've been a little biased about vegetarian/vegan fare, I encourage you to have an open mind. These kind of places tend to use a majority of whole foods in their kitchens, which makes ordering so much easier for those of us following an 8SAFE diet.
I recently sat in on a cooking class they hosted in which they shared not a recipe, but the ingredients to their marinade with the instructions "to taste." So this is my version, to my taste.
Easy Lemon Kale Recipe
When preparing the kale, simply rip the greens off of the 'rib' with your hands, and tear them into small bite size pieces. This is also a good recipe to get the kids involved — it's fun to shake the dressing up and tear the kale leaves to shreds!
A recipe is only 8SAFE if it is free of gluten and the top eight food allergens. Please be mindful of this when selecting products to use in this recipe, and double check the ingredients of the products you use.
6 large leaves organic curly kale, torn into small pieces
2 tsp fresh squeezed organic lemon juice
5 tsp organic olive oil
1/4 tsp fine Pink Himilayan sea salt
Put the kale into a large bowl. Then put the lemon juice, olive oil, and salt in a small mason jar. Put a cover on the jar and give it a good shake (alternately, you can whisk the ingredients together in a bowl). Pour the dressing over the greens and knead it into the kale, squishing the leaves in your hands to break down the fibers in the leaves. You can serve it immediately, or, if you let it marinate for an hour at room temperature the acid in the lemon starts to break down the kale, making it more easily digested. Enjoy!