March 10, 2008
‘Bruised’ Raw Curried Kale Salad
Sara Jones, Tucson CSA
You can use any type of kale, or collards in this recipe.
Salting and bruising the greens is a technique that will give
the raw greens a ‘cooked’ taste and texture. The greens
should be finely sliced for best results. To do this, trim the
thick stems off of the leaves, lay several leaves on top of
each other and roll up tight like a cigar. Use a sharp knife
to cut the roll into thin slivers. Sprinkle the cut greens
with salt and use your hands to rub the salt into the leaves,
squeezing to release some of their juices.
1 bunch kale or collards, sliced fine
1 carrot, grated
2 small turnips, grated
1 cup cooked or sprouted grains
1 cup cooked or sprouted lentils
½ cup sunflower or pumpkin seeds
½ yellow onion
2 tablespoons apple cider vinegar
2 tablespoons apple or orange juice
1 tablespoon oil
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon salt, for bruising greens, then add to taste to
finished salad
Mix salted, bruised greens with the carrot and turnip and
set aside. In a food processor or blender, puree onion,
vinegar, oil and spices. Pour spice mixture over
vegetables and toss to coat. Add grains and lentils, toss,
and season to taste with salt and pepper. Let sit at least
one hour, then garnish with seeds and serve.