by Shelley Moore (cookbook unknown)
1 bunch kale, de-stemmed, cut into bite size pieces
1 tsp kosher salt
¼ C extra virgin olive oil
2 T apple cider vinegar
¼ C diced red onion or red cabbage
⅓ C currants or finely chopped raisins
½ C apple, finely diced
⅓ C sunflower seeds, toasted
⅓ C gorgonzola, blue, or feta cheese, crumbled
Put kale in a large mixing bowl. Add salt, massage salt into kale for 2 minutes. Gently stir in remaining ingredients except for cheese. Adjust salt and vinegar. When at desired flavor gently stir in cheese.
1 bunch kale, de-stemmed, cut into bite size pieces
1 tsp kosher salt
¼ C extra virgin olive oil
2 T apple cider vinegar
¼ C diced red onion or red cabbage
⅓ C currants or finely chopped raisins
½ C apple, finely diced
⅓ C sunflower seeds, toasted
⅓ C gorgonzola, blue, or feta cheese, crumbled
Put kale in a large mixing bowl. Add salt, massage salt into kale for 2 minutes. Gently stir in remaining ingredients except for cheese. Adjust salt and vinegar. When at desired flavor gently stir in cheese.
Comments
Post a Comment