Then he asked me if I'd seen chard, and since I was right at the Triple T Ranch and Farm booth, I pointed to the basket of Swiss chard. He went over to it, and I remarked, "Why don't you use kale, there's lots of it here today?" He walked away and I have no idea what he did.
But I know what I did, I bought collards and 2 different kinds of kale: dinosaur and Red Russian and made a raw kale salad. This is certainly one of my favorite winter salads when the greens are sweetest. There are many variations on this but this is my current favorite. I think that this will change when the vegetables change with the seasons.
The Veggie Queen’s Raw Kale Salad
Serves 2-4
This is easy to make and you’ll get a great dose of greens. Use your favorites types, put in extras to suit your taste. The only limit to what goes into this salad is your imagination. When you massage the greens, be sure to add the love.
2 bunches kale, collards or other greens, washed and spun dry
2-3 teaspoons raw tahini
1 tablespoon lemon juice
1-2 teaspoons miso (my favorite is South River Miso – brown rice or or mellow white works well) or Bragg’s liquid amino acids
1 teaspoon agave, or more to taste
1 apple, sliced thin, julienned or grated
Remove leaves from large ribs and slice thinly. Put into a large bowl. Add the tahini, lemon juice and miso. Put your hands into the bowl and massage the greens until they are wilted, about 3 to 5 minutes. Add the agave syrup and apple. Stir well to combine. This tastes best when eaten immediately.
2-3 teaspoons raw tahini
1 tablespoon lemon juice
1-2 teaspoons miso (my favorite is South River Miso – brown rice or or mellow white works well) or Bragg’s liquid amino acids
1 teaspoon agave, or more to taste
1 apple, sliced thin, julienned or grated
Remove leaves from large ribs and slice thinly. Put into a large bowl. Add the tahini, lemon juice and miso. Put your hands into the bowl and massage the greens until they are wilted, about 3 to 5 minutes. Add the agave syrup and apple. Stir well to combine. This tastes best when eaten immediately.
Note: you can also add sunflower seeds or dried fruit to this salad, or go more savory by adding crushed garlic and sliced onion and omitting the apple. 
Notice how the greens shrink by about half when they are massaged with the tahini, miso and lemon juice. If you are eating this by yourself, make half a batch at once.
Let me know how you like this salad by leaving a comment here on this blog, below, or sending me an email at jill at theveggiequeen.com.
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8 comments:
This looks fantastic! I've got lots of kale growing right now. I'm going to give this a try. Thansk!
Annica,
I hope that you enjoy it as much as I do.
Jill
Hi Veggie Queen,
Just stopped over to check out your blog. Happy Harvesting and Happy Cooking.
Anna,
Thanks for stopping by. One of my goals for the year is to blog more often. I don't think that I'll run out of topics or recipes, just time to get them all written.
Jill
That recipe looks great Jill!! I can't wait to try it with Triple 'T' Kale!
I used Triple T collards and the small mustard. Delicious. Let me know what you think.
We made this tonight with lacinato kale, leftover baby spinach, Miso Master mellow white miso, apple, and less agave syrup to accommodate my savory tooth. It was delicious!
Next time we will add the garlic and probably use a more pungent miso. I also plan to try this with a traditional Lebanese tahini-lemon-garlic-parsley dressing with miso substituted for the salt.
Thank you for sharing this wonderful and easy-to-prepare raw recipe!
Medicine Girl,
I am so happy to hear that you liked this salad and that you want to play with the idea and make it your own. That's what cooking is all about -- raw or not.
Thanks for your comment.
Jill, The Veggie Queen
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