For today’s Vegan MoFo, I thought I’d share my absolute favorite way to eat greens these days: massaged kale salad. It’s so easy, so simple, and so ridiculously delicious, plus it’s insanely good for you. Make this tonight, you will be so happy.
1 bunch kale—I used lacinato, or dinosaur kale.
Handful sun-dried tomatoes
2 tsp. olive oil
2 Tbsp. lemon juice
salt and pepper to taste
Prep your kale by stripping it from the stems and ripping the leaves into regular, smaller pieces. Wash and dry, and throw it in a bowl.
Sprinkle some salt—less than a teaspoon, I don’t measure—onto the kale. With your two hands, knead the salted kale until it shrinks roughly 50 percent in volume, and looks glossy and dark. Maybe five minutes?
In your preferred serving bowl, mix the olive oil and lemon juice. Add the kale.
Dice the sun-dried tomatoes, and add them to the kale.
If your pepitas aren’t toasted, heat them in a pan until browned and good-smelling. Add them to the kale.
Toss the whole bowl until everything is nicely mixed. Add salt and pepper—this salad takes pepper really well!—and mix again. Taste, adjust seasonings accordingly, and serve. Soak up the accolades, because everyone loves this and people who’ve never eaten raw kale before will praise your culinary genius. Graciously accept these compliments.
A few notes: I find one bunch of kale serves two comfortably; if you want to eat exclusively this, you might want the entire bunch to yourself (I often do) (I am a kale monster). I also find that red wine vinegar substitutes for the lemon juice quite well, but as balsamic is milder, if you want to use it, maybe add more. Also, if you don’t want to turn your cuticles/under your nails green, wear gloves while working with the kale.
Massaged kale salad! It’s the best!
Two Thanksgiving recipes from accidentally vegan Epicurious! »
If you get a CSA box in the Bay Area, it’s probably currently full of potatoes, leafy greens, apples, carrots and butternut squash. Maybe tomatoes & cilantro, too. And butternut squash. Let us marvel at its beauty.
In a recent search, I turned up not one but two (2!) delicious vegan recipes utilizing almost the whole box of produce, on Epicurious, a site that could also be named “Dairycurious with a Pork Garnish.”
Let me show you it.
- This one used apple, carrot and lots of butternut squash.
- I added pepitas (recommended!)
- The house still smells of delicious curry.
- This one used potato, tomatoes, and squash, but I threw in bonus carrots and chard. It worked out well.
- The saffron flavor is amazing, I would recommend using more. Yes I know it’s like $1 per strand. Live a little.
- The spices really elevate this soup from boring vegetable soup to exotic fragrant getaway.
These are both perfect for Thanksgiving—the rice dish would make an excellent stuffing alternative.
And, we still have half a butternut squash, despite it being the dominant ingredient in both recipes. I never realized how much fucking squash is in one of those things.
[photo by Vancity Allie]