Kale Arame Salad

This is an easy and quick solution to eating more dark leafy greens. They are essential to maintaining your health if you are dining primarily on live foods. Marinated greens are a nice alternative to steamed or stir fried greens. If your garden is overflowing with unused dark leafy greens, you are in luck. You may find you prefer the raw version to the cooked. If at first you do not find the raw version appealing, keep trying, you taste buds may come around. If not raw, then juice, puree, steam or stir fry, find ways to eat your greens!

 

Follow these guidelines with any dark leafy greens:
1-2 bunches Kale, collards, chard or greens of choice, de-stem and tear or chop into small bite size pieces. Place greens in large bowl, big enough to get your hands into, and begin kneading the greens. In a couple of minutes you will feel the green begin to soften, see them shrink, and smell their delicious powerful aroma as you work them through your hands. Massage with love and commitment to your health and well being as you do this, it most definitely improves the taste! After 3-4 minutes your greens will be softened so you can chew more easily.

 

Toss Kale with
1/4 C olive or coconut oil
1/4 C nama shoyu or 1 tsp. sea salt
1/8 C fresh lemon juice (optional)
1/8 tsp cayenne

add soaked Arame (soak ½ C arame for 5 minutes, drain)