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Raw Kale Salad

March 15, 2010

What do I do with this Kale??? Here is a quick and delicious recipe for a Kale salad. Just grab some raisins and a few staples from your pantry and, voila, Kale Salad!


  • One bunch of Kale
  • Balsamic Vinegar
  • Olive Oil
  • Dijon Mustard
  • Salt and Pepper
  • Raisins

1.) Make the balsamic vinaigrette. For every 3 parts of olive oil is one part balsamic vinegar. Then add a small amount of Dijon Mustard and salt and pepper to taste.

2.) Pull kale off stem and break up kale into a bowl.

3.) Drizzle enough vinaigrette over the kale to coat it and then massage vinaigrette thoroughly into the kale so that it softens up. Add more vinaigrette if needed.

4.) Sprinkle on raisins and enjoy!

5 Comments leave one →
  1. Twinkle permalink
    March 16, 2010 3:10 pm

    The kale might benefit from a quick 1-2 minute blanch in order to lessen the toughness without losing color or lots of nutrition.

    • March 17, 2010 7:48 pm

      Thanks twinkie! ;) I told tj to tell you that you should email us some of those delicious recipes of yours when using anything you’ve received from the produce co-op or purchased from the store! We love reader submitted recipes!

  2. carla weir permalink
    March 23, 2010 1:30 am

    Orcchiette and Kale

    1 bag of orcchiette pasta (“little ears”, look like bowls)
    4-6 leaves of kale, remove ribs and cut leaves into 1/2 inch ribbons (I roll them up and it’s easy to cut)
    4-6 cloves garlic, sliced thinly
    1/2 to 1 t red pepper flakes, grind using mortar and pestle
    4 T olive oil (plus a little more later on)
    salt and pepper to taste

    1. While you are getting the water to boil you can slice the kale, garlic and grind red pepper

    2. While pasta is boiling, steam the kale, 3 or 4 minutes, it should stay bright green, don’t overcook!

    3. While the kale is steaming, saute the garlic and red pepper until the garlic is golden, remove immediately so it doesn’t burn

    4. Remove steamed kale, mix in the garlic oil

    5. When the orcchiette are ready (follow directions on pasta or taste it for doneness al dente after 10 minutes, they take a while to cook because they are thick-ish) DRAIN WELL (those little bowls hold water!) and then mix in the oil. You can add a little oil if it’s not coating everything well.

    6. Salt and pepper to taste – this dish is not served with cheese, just as is.



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