Wednesday, June 30, 2010

Mediterranean Kale

Using Raw Food Made Easy, I put together this recipe for Mediterranean Kale.  It is a light marinade recipe.  Yield:  One Serving

4 kale leaves, stems removed
1 1/2 tsp extra-virgin olive oil (cold pressed)
1 1/2 tsp fresh lemon juice
1/8 tsp sea salt
1/4 red bell pepper, diced
1 TBS raw pine nuts
1 TBS sliced black olives
Dash black pepper

Toss well with your hands, working the dressing into the greens. Add bell pepper, pine nuts, and olives and toss gently.  Marinate for ten minutes at room temperature before serving.  Store in a sealed container in the refrigerator for up to three days. Bring to room temperature before serving. 

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