Lemony kale salad

Ratings
2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5 (2 votes, average: 4.50 out of 5)
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Ingredients
  • 4 oz of kale
  • 2-3 Tablespoons of Bragg's amino acid
  • Juice from 1/2 lemon
  • 1 clove minced fresh garlic
  • red pepper flakes (optional)
Preparation
  1. Tear the kale into small pieces.
  2. Place in a plastic bag, add the juice from 1/2 lemon and squeeze the kale.
  3. Add 2-3 T of Bragg's amino acids, and one minced clove of garlic.
  4. Add as much red pepper as you like. Put the bag in the refrigerator, and squeeze occasionally.
  5. This softens the kale. Eat when ready.
Optional Ideas
Chef Note: This pairs well with a serving of tempeh. If it is to acidy, add a little stevia to tone it down.

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