Friday, August 22, 2014

Marinated Dinosaur Kale


One of my favourite ways to prepare hearty and bitter greens is to marinade them in some type of acid and salt for a few hours until they become tender. For this one, mix olive oil, lemon and lime juice, chili paste, soy-sauce, grated ginger, and avocado in a bowl. Toss in any type of kale (dino kale is my fave), chard, or collard greens and let marinade in the fridge for a few hours. The acid and salt will take its effect on the toughness of the greens and make them silkier in the mouth. When serving, I always add a handful of spinach or mescaline to the bowl for extra green power. M

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