Kale on it’s own doesn’t taste all that great … pretty bitter when you eat it fresh out of the garden. But wow, when you marinate it in some olive oil and salt, it’s so tender … almost like it’s been steamed.
And then add on this almond chili satay sauce and it is a super satisfying and really good for you delish dish.
Many thanks to Dale Pinnock on Natural News for the recipe … I’ve added measured amounts and a bit more dressing than what it looked like he was creating just cause it makes the kale taste so much better.
The tomatoes are really good in this and you could really play with other additions to the salad, like red onions, pine nuts, shredded carrot or whatever you happen to have in the fridge. The dressing will tie it all together. Yummmm!!!
Here’s the recipe:
Kale Salad with Almond Chili Satay Sauce
1 head of Kale (curly red or green kale are ideal for the texture)
1/4 Cup Olive Oil
1 tsp Sun Fire Salt
2 Tbsp Almond Butter
1 Tbsp Honey (or Agave)
1 Tbsp Nama Shoyu (raw soy sauce)
2 Garlic Cloves minced
1 Green Chili minced
2 Tbsp Water
1 pint of tomatoes (sliced cherry tomatoes work great)
Tear the leaves off the kale into bite-sized pieces and compost the stalk. Put leaves in a large mixing bowl and add the olive oil and salt. Massage the oil and salt into the kale leaves by hand making sure all the kale surfaces are well covered. Let this sit and marinate while you create the Almond Chili Satay Sauce.
In a small bowl, combine the almond butter, honey, nama shoyu, garlic and chili. Stir until well mixed, then add the water and stir until smooth. Pour this dressing over the marinated kale and massage by hand again. Add the sliced tomatoes (and any other additions) and mix well. Serve immediately or let sit for even more enhanced flavor. The longer the kale sits in the marinade, the softer and more flavorful it becomes.