In one of my first attempts at “cooking” raw, this dish turned out really well and will definitely be filing this one away as a keeper. Serves One • 4 heads kale (this will seem like a lot but will wilt down when the salt is added) • 1/2 avocado Remove the stems from the kale and give a quick rinse. Cut or tear into small pieces and place into a bowl. Add salt and use your hands to massage the kale until it wilts and takes on a cooked texture. Give it some time, it’ actually happens… pretty cool. Add tomatoes and seeds, mix together and set aside. Blend the sauce ingredients in a blender until creamy. Taste and adjust seasonings to taste. Pour dressing over kale and mix until incorporated. I don’t like a lot of sauce/dressing on anything, so I had a good amount of sauce leftover. You can keep it in the fridge (covered) for up to 2 days. Works great as a sandwich spread.
Wilted Kale in a Creamy Garlic-Soy Dressing
Kale Ingredients
• 2 tsp Sea Salt
• 1/2 c Cherry Tomatoes, halved
• 1 Tbs Sunflower SeedsDressing Ingredients
• 1 tsp Garlic Powder
• 1/2 Tbs Olive oil
• 1/2 Tbs Tamari (Soy Sauce)
• 1 tsp Agave
• Juice of 1/4 lemonInstructions
Step 1
Step 2
Step 3
Step 4
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About Me
Hi, I'm Doris Steere and "Swim, bike, run, eat, repeat" is my daily routine. I'm an amateur triathlete fueled by raw ambition and raw food. I currently reside in Jacksonville, FL where I host "Raw Tuesday" every week. Through this blog, I hope to capture the "tris and tribulations" that accompany the journey of a triathlete...Read more.
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Monday, June 15th 2009 at 5:41 pm
[...] the spread, I used the leftover Creamy Garlic-Soy Dressing from dinner the last night. For the mushrooms, I put some sliced portabello mushrooms in a small [...]