Macerated Kale, Gogi Berry + Currant Salad

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Hey happy Saturday! I’ve strategically waited until the weekend to post this recipe because it requires a slight overnight commitment and I wanted to give you all time to go to the grocery store. get the ingredients and make it before the work week starts.   This is definitely one you’re going to want to try.

Have you ever heard of the food preparation technique of macerating something? It’s essentially the process of soaking something in liquid (in this case, citrus) so it breaks down a bit. It’s the perfect strategy to use on kale because it is so tough in its raw form!! Read on, read on.

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This recipe requires minimal ingredients and effort on your behalf. You just need to have a little patience as it takes form overnight in the fridge.

Can you imagine how good this kale is going to taste after its been soaking in fresh squeezed orange + lemon juice, dried berries, sun-dried tomatoes, scallions and olive oil? It gets nice and soft, and soaks up all of the fresh flavors of what its been marinating in. Top it off with some toasted pine nuts and I swear, your knees will buckle :)

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The best things are worth waiting for a little bit, am I right? This is a great salad to make over the weekend and pack for lunch during the week.  I made a huge batch and it didn’t last nearly as long as it should have :)

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What will you need?

6 cups raw kale, washed + torn into small pieces

1 orange, juiced

1 lemon, juiced

1 large scallion, chopped

1/3 cup sun-dried tomatoes in olive oil, thinly sliced
2 tbsp olive oil
1/2 cup dried gogi berries
1/2 cup currants

Later: 
Toasted pine nuts on top!

How do you make it?

Tear up your kale into small, bite-sized pieces. Place in a large bowl.

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Squeeze out all of the juice from one orange and one lemon. Add the olive oil to the fresh  juice and pour over the raw kale.

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Chop up your scallions and toss them in the bowl.  Also, slice the sun-dried tomatoes into thin strips.
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Alright, everybody in the pool!!!!!!!!!!!!!!!!  Add your dried gogi berries, currants, and sliced  sun dried tomatoes. Fold the mixture around to make sure every leaf gets covered.
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Cover the bowl and place in the fridge overnight, or for about 12 hours.  When it’s done, it will look like this!! Look at how broken down it is.

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When you’re ready to serve, sprinkle some toasted pine nuts on top to round the flavor out perfectly.  Sweet, savory, nutty, delicious. Healthy as healthy can get!  Let me know if you end up trying this, please!
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Comments

  1. LOVE this idea! I find that raw kale is a bit too harsh for me, but this sounds like it would solve the problem completely.

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