Recipe: Raw Kale Three Ways

Kale is having a bit of a moment right now, and has been for a while. With good reason, this leafy green is full to the brim of goodness.

Have you ever tried it raw though? It can be pretty tough, there’s a trick to it: massage. Massaging the kale leaves breaks down the cell walls so it wilts a little, as you massage you’ll notice the kale become a brighter green and limp, this is what you want!

I love raw kale in dragon bowls (also known as buddha bowls, yoga bowls, all sorts of names of bowls) and these are my top three ways to prepare it.

Recipe: Raw Kale Three Ways

Ingredients

Kiki’s Kale

• 3-4 handfuls of kale
• 1 tbsp olive oil
• 1 tsp tahini
• 1 tsp soy sauce
• 1 tsp balsamic vinegar

Mexi-Kale

• 3-4 handfuls of kale
• 1 tbsp olive oil
• 2 tsp lime juice
• 1/4 tsp chili powder
• pinch of sea salt

Asian Inspired Kale

• 3-4 handfuls of kale
• 1 tbsp toasted sesame oil
• 1 tsp soy sauce
• 1 tsp rice wine vinegar
• pinch of red pepper flakes

Method

• Wash and dry the kale
• Remove stems and chop or tear into bite-size pieces, throw it in a big bowl
• Pour all the dressing ingredients on to the kale
• Using your hands firmly massage the dressing into the leaves, scrunch that stuff, like how we used to scrunch mousse into our hair in the 90s
• Keep going for a few minutes until they’re softer and brighter green
• Add to the rest of your meal

See the colour difference?

I find massaged kale keeps well in the fridge for a couple of days and is best prepped a little ahead of eating.