Another offering from our cooking class at the Co-op. I admit I was a little hesitant to try a kale salad. Kale always seems so leafy and intimidating at the grocery store. However this salad was pleasant surprise and with all of the stuff in it I imagine you can eat it by the fistful.
1 head of kale or collard greens
2-8 cloves of minced garlic
3 oranges chopped into bite-sized pieces
1/4 to 1 cup of chopped almonds
2 tbs of lime or lemon juice
2 tbs of rice vinegar
3 tbs of flax oil or sesame oil
1-2 tbs of low sodium soy sauce
1/4 to 1/2 cup of dried cranberries
1/4 cup of sesame seeds
Mince garlic and then let it sit for 15 minutes. Roll up kale or collard green leaves and then slice in thin 1/4 or 1/2 inch strips. Cut up the citrus. You can also use pink grapefruit, orange, lemon or lime pieces. Mix it all together.
Mix the flax or sesame oil, vinegar and lemon or lime juice. Pour over kale mixture and marinate for one hour.
Just prior to serving add soy sauce and toss. Then add the almonds, cranberries, sesame seeds and serve. We’re using somewhat bitter greens in this recipe. If the salad still has a bitter taste add some more citrus pieces, soy or lemon/lime juice.