Very flexible recipe, change proportions to your taste
- 1/4 cup olive oil
- 1/4 cup diced red onion
- 2 tablespoons apple cider vinegar
- 1 bunch kale stems removed, cut into bite size pieces
- 1/2 - 1 teaspoon salt
- 1/3 cup raisins or currants
- 3/4 cup diced apple (i used one whole apple)
- 1/3 cup toasted sunflower seeds or any favorite nuts
- 1/3 cup gorgonzola cheese crumbled
- Carbohydrate 31.2760290768746 g
- Cholesterol 0 mg
- Fat 7.58985845220508 g
- Fiber 3.25900033612017 g
- Protein 4.30289218651544 g
- Saturated Fat 1.04658659885615 g
- Serving Size 1 1 Serving (167g)
- Sodium 47.872256773959 mg
- Sugar 28.0170287407544 g
- Trans Fat 0.485992618065299 g
- Calories 194 calories
Step-by-step
- Put kale in a large mixing bowl.
- Add salt and massage into kale for 2 minutes. It will shrink down and become somewhat wet as you do this.
- Gently stir in remaining ingredients except for cheese.
- Taste salt and vinegar proportions and adjust as needed.
- If too much salt or vinegar, add currants.
- When at desired flavor, gently stir in the cheese.
- This is left for last so the cheese doesn't just get mushy while you're stirring and adjusting the other stuff.
- Eat some of it and put some away to test the claim that it just gets better every day!
Apple cider vinegar does the heaviest lifting in this bowl, cutting through the natural bitterness of raw brassicas while chemically softening tough cellular walls. Adjusting quantities for larger groups requires multiplying the salt and acid proportionally, though massaged greens hold up in the refrigerator for up to three days without turning entirely limp.
- Massage the chopped leaves with salt for exactly two minutes until the volume decreases visibly and the bright green color darkens.
- Toast raw sunflower seeds in a dry skillet over medium heat for four minutes until fragrant before adding them to the bowl.
- Fold crumbled gorgonzola in at the very end to prevent the pungent cheese from dissolving into a paste during mixing.
- Store leftover portions in an airtight container at 38 degrees Fahrenheit to let the dried currants plump further in the dressing.
Proper physical breakdown transforms fibrous raw kale into a tender foundation. Adding dried fruit counterbalances excessive acidity if the vinegar-to-oil balance leans too sharp.
