
I have been eating a lot more kale lately, in large part due to my new technique of making it. It is a powerhouse of nutrition. I have acquired a real taste for it over the last few months, but found it to be tiresome in a salad as it took so much effort to chew it up properly. So now I simply take a big bunch of it, discard the big center vein, and throw the rest in the food processor. Pulse it for 8-9 times until it is tiny little pieces. Then add some other items to it that won't spoil quickly, like carrots and cabbage, that I pulsed a few times in the food processor as well. (separately) Mix it up and store in a large plastic bag. It will keep very well in the refrigerator all week. This really only works well with kale as it is in the cruciferous family, lettuces will simply not hold up that long.
Ingredients:
1 large bunch of kale, discard large vein and break the rest off in large pieces
1 small bag of little carrots
1 small head of green cabbage (or you can use prepackaged mix of shredded broccoli and cabbage which is also delicious)
1/2 fresh squeezed lemon (optional, but adds a little zesty flavor)
Individually put each ingredient in the food processor and pulse until they are in tiny pieces. A large bunch of fresh kale will fill up your food processor about 3 times, put it in loosely, do not pack tight. The kale took about 8-9 pulses, carrots and cabbage a bit less, if you use broccoli slaw, it only took about 4 pulses as it is already shredded. Just do not over-process. I then simply mix It all together and sometimes add a splash of the fresh squeezed lemon juice, and store this in the refrigerator in a large plastic storage bag, and I eat it all week. It stays very fresh and delicious. You can eat it "as is" with your favorite salad dressing or add some more items to it to make it a complete meal. Enjoy!
You can also cook this and stir in a couple T of Creamy Cashew Cheeze for a completely different treat, see my recipe for Creamy Kale.
Ingredients:
1 large bunch of kale, discard large vein and break the rest off in large pieces
1 small bag of little carrots
1 small head of green cabbage (or you can use prepackaged mix of shredded broccoli and cabbage which is also delicious)
1/2 fresh squeezed lemon (optional, but adds a little zesty flavor)
Individually put each ingredient in the food processor and pulse until they are in tiny pieces. A large bunch of fresh kale will fill up your food processor about 3 times, put it in loosely, do not pack tight. The kale took about 8-9 pulses, carrots and cabbage a bit less, if you use broccoli slaw, it only took about 4 pulses as it is already shredded. Just do not over-process. I then simply mix It all together and sometimes add a splash of the fresh squeezed lemon juice, and store this in the refrigerator in a large plastic storage bag, and I eat it all week. It stays very fresh and delicious. You can eat it "as is" with your favorite salad dressing or add some more items to it to make it a complete meal. Enjoy!
You can also cook this and stir in a couple T of Creamy Cashew Cheeze for a completely different treat, see my recipe for Creamy Kale.