Braised Kale

Braised kale is delicious and requires no cooking. Buy two bunches of organic kale. I do not use curly kale for this recipe; rather, I use lacinato organic kale which is a flat leaf kale. (If you cannot afford to buy organic kale, soak non-organic kale in water with a dash of salt for about 15 minutes, then rinse well to get rid of the pesticide.) Strip the leaves off the stalks – you’re only using the leaves. To do this, turn the leaf upside down and hold the base of the stem with one hand. Use the other hand to strip off the leaves. After you rinse the kale, spin dry it in a salad spinner or stack the leaves on paper towels and blot the top with additional paper towels. After drying the leaves, gather the kale in a roll and slice into thin shreds or shred it by hand in small bite size pieces. Put the kale in a bowl, add thinly sliced Vidalia onion or leeks, some olive oil and a dash of sea salt or Himalayan salt. Massage the ingredients for a few minutes until the leaves are wilted. You can let it sit for about half hour, or you can eat it right away.

For this recipe, I added some roasted seaweed. I use Costco’s Kirkland brand of Organic Roasted Seaweed which has individual packets, each weighing 0.6 oz – see photo below. Cut up the seaweed strips lengthwise with a pair of scissors. This seaweed is salted, so be careful when you add extra sea salt. If you cannot get Costco’s seaweed, use a seaweed like hijiki which is dry (order from Amazon or check your local supermarket). Soak the hijiki in water until plump. Squeeze out the water – you’re looking to have a handful of seaweed after hydration to use in this salad. Massage the kale with these ingredients until it’s wilted. Definitely add sea salt if you use a seaweed that has no salt. Toss in the sliced almonds and serve!

Ingredients