My Old Friend Curly Kale

So the long and short of it is this. One day I spontaneously decided that curly kale had no place in my kitchen. Makes no sense? Really it was the precariousness of the curl. I felt it was dictating the texture of anything I prepared it with. Still makes no sense? Well, I felt like everywhere I turned, on every grand and feeble attempt alike of a raw kale salad creation, there was the curly kale. No? How about that there’s no easy way to chiffonade curly kale, so you always wind up with pieces too big to wilt properly. Still not? Yeah, well to me either! And if it was not for the beautiful purple curly kale at my health food store today, I might still be going on with the ludicrousy above.
Honestly, how dare I, a raw foodie foodist ban any veggie from my own kitchen–least of all the staple of all raw food cuisine. But, just as honestly, I have been a mono-dinosaur kale-gamist for the last…six months? Ridiculous. Especially seeing this magnificence that I created tonight!

So in light of my unfounded prejudice, I decided to give curly kale a triumphant return with some of its old friends:

Ultimate Kale Salad
2 stalks of curly kale, purple if you can find it!
1/4 c sauerkraut (I like “bubbies”)
1 large pickle, diced
1/2 avocado, chopped
1 Roma tomato, chopped
1 small beet, diced
1 portobello mushroom, sliced
Handful golden raisins
Sprinkle of pumpkin seeds
Sprinkle of almonds, slivered
S/P + hot sauce
Braggs liquid aminos
Braggs apple cider vinegar

1. Tear the kale into small pieces, and aggressively massage with sea salt and lemon juice.
2. Combine mushroom slices with a teaspoon each braggs aminos and vinegar, lemon juice.
3. Combine everything together, add hot sauce to taste, ENJOY.

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2 thoughts on “My Old Friend Curly Kale

  1. instillari says:

    I love kale soup and making kale chips, didn’t know there was more than one type of kale. Would curly kale be used in soup and for chips? Anyway, glad you enjoyed your dish unfortunately there are way too many things in it I don’t like (mushrooms, sauerkraut, raw tomatoes, raisins and not too fond of avocado) lol. I can only take mushrooms in small portions and hidden in things haha.

    • jinji says:

      Yes! There is a whole wide world of kale. Tons of varieties. Definitely keep an eye out for lacinato or “dinosaur” kale. It is flat leaf with a slightly milder taste. You really can use the two interchangeably with great results. Maybe try a salad with the kale, green apple, red onion, carrot and (are you raw? If not..) cooked quinoa or brown rice! Yum!

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