Kale kitchen exploration

This week in the OUR Educational ‘Community Supported Agriculture’ (CSA) Food Box you are also receiving one of the healthiest and most delicious plants: Curly Kale! The thing you’ve got to know about the bunch of kale that you received is it isn’t great to eat raw. Sure, go ahead and cook it into your omelet; feel free to steam it with some garlic and soy sauce. But if you really want to be a mad scientist, cook it with acid! Lemon or lime break down the cell walls of the sturdy kale leaf.


Rubbed Kale Salad:

1 bunch of kale
1 Tbsp of finely chopped lovage
1 lemon or 2 limes
1/4 cup cold-pressed olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1 avocado
1 tbsp black sesame seeds
Salt & pepper to taste

Juice the lemon or limes into a small bowl. Add olive oil, garlic powder, onion powder, finely chopped lovage and salt and pepper. Then squish the avocado into your bowl. Stir it real nice so it becomes a paste.

Check that you’ve washed your hands for 20 seconds—even getting under those fingernails!

Next, peel the kale leaf from the stems, removing the woody bits that nobody wants to chew on all day. Chop the kale into ribbons.

Now, massage the lemon dressing into the kale. Yes, I said massage. The acidic juices are doing the work that heat usually does when you cook something so you’ve really got to press the dressing into the leaf.

Toss the sesame seeds on top and then serve it fresh and cool. Enjoy!