I recently presented my program "Feasting from Our Local Farms" at the Amherst MA library. What a lovely town and a very friendly group of library patrons! I prepared my recipe "Ginger Marinated Kale". Recipe is a favorite of mine, there is something about the Ginger Marinated Kale recipe that has me craving it for breakfast, lunch, and dinner! Try the recipe and let me know if you too become addicted to it.
Don't be afraid that this recipe makes too much. You will love this recipe so much that you will be eating it morning, noon, and night! The beauty of marinating your kale is that it will taste better as time passes. Keep your kale salad refrigerated for up to 5 days! Each day add something different to your salad...sliced peaches, diced tofu, dried cranberries, sunflower seeds, cold shrimp, cold chicken...anything you like!
Makes 12 servings
8 Cups of de-veined and chopped Kale
¼ cup red onion, diced
1 glove of garlic
½-inch piece of ginger root
1/3 cup olive oil
1 -2 tbsp Braggs Liquid Aminos
1/2 cup of water
¼ cup lemon juice
1/4 tsp Kosher salt
Pinch or two of cayenne
1. Place the chopped kale and red onion in a large bowl.
2. Using a blender, combine the remaining ingredients to create a marinade. Toss the kale with the marinade. You can eat your dressed kale immediately, but this is best when refrigerated for 4-5 hours before eating.
This salad can be stored in the refrigerator and eaten for up to 5 days.
Makes 12 servings
8 Cups of de-veined and chopped Kale
¼ cup red onion, diced
1 glove of garlic
½-inch piece of ginger root
1/3 cup olive oil
1 -2 tbsp Braggs Liquid Aminos
1/2 cup of water
¼ cup lemon juice
1/4 tsp Kosher salt
Pinch or two of cayenne
1. Place the chopped kale and red onion in a large bowl.
2. Using a blender, combine the remaining ingredients to create a marinade. Toss the kale with the marinade. You can eat your dressed kale immediately, but this is best when refrigerated for 4-5 hours before eating.
This salad can be stored in the refrigerator and eaten for up to 5 days.
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