Crunchy Kale Salad

We were happy to open our CSA box this week and see a big bushy head of kale sitting atop the scallions, potatoes, and corn. For a long time, we had trouble dealing with this vegetable, which is very nutritious but can also be fibrous, bitter, and difficult to cook properly. 

But last year Fort Hill Farm thoughtfully provided a recipe for a salad that marinates raw kale overnight, turning it into something ambrosial. Yes, we just used "kale" and "ambrosial" in the same sentence. We're hooked. The recipe works great with any of the stronger greens, including broccoli raab and collards, as well as softer-leaved vegetables like chard. 

Kale Salad

1/2 bunch of kale, stems removed, rough chopped

1/4  head of red cabbage, shaved

1/2 onion, thinly sliced and separated into rings                    

2 to 3 T. olive oil                                                          

4 t. Bragg’s Liquid Aminos  

2 T. lemon juice      

1 to 3 T. cider vinegar   

1 to 2 T. sesame oil                                                    

salt and pepper to taste            

1. Mix together the chopped kale, sliced onion, and shaved red cabbage in a large bowl. 

2. Whisk together the olive oil, Braggs Liquid Aminos, lemon juice, cider vinegar, and sesame oil in a small bowl.  Taste and adjust ingredients to your liking; season to taste with salt and pepper.  

3. Pour the dressing over veggies, toss well to coat, cover, and refrigerate overnight. 

Serve Chilled.