Kale or Collard Greens Ginger Salad
I have excerpted the following from with permission from [url href=”http://www.terrywahls.com/books-dvds-cds” title=”Minding My Mitochondria”]Minding My Mitochondria: How I Overcame Secondary Progressive MS And Got Out Of My Wheelchair 2nd Edition[/url]. [url href=”http://terrywahls.wpengine.com/wp-content/uploads/2014/02/Kale-or-Collard-Greens-Ginger-Salad.jpg”][img src=”http://terrywahls.wpengine.com/wp-content/uploads/2014/02/Kale-or-Collard-Greens-Ginger-Salad-150×150.jpg” alt=”” width=”150″ height=”150″ class=”alignleft size-thumbnail wp-image-484″][/url]Many people are put off by the bitter taste of plain kale. This can be entirely resolved by complementing the flavor with the addition of fruit. Since kale and collard greens are such an excellent source of many potent intracellular antioxidants and amino acids, it is well worth the effort to find recipes you and your family will enjoy.
- 1 head of kale or collard greens
- 4 cloves of garlic minced or 1 small onion chopped
- ½ to 1 inch of grated ginger root
- 3 to 6 oranges
- ¼ to ½ cups of dried cranberries
- ¼ cup sesame seeds
- Use any of the dressing recipes found on this site!
- Mince garlic or onions; sit for 15 minutes to allow the nutrients to stabilize prior to use. When the garlic/onions are cut across, a reaction occurs that stabilizes the micronutrients, which allows them to not be lost in cooking or in the marinade.
- To cut the greens, use the chiffonade technique to cut the leaves into long thin strips.
- Roll up a couple leaves of kale or collard greens into a cylinder shape and slice across the ‘barrel’ to get thin 1/4 to 1/2 inch wide strips.
- Cut up citrus (any combination of pink grapefruit, orange, lemon, or lime is excellent) into small bite-size pieces. Add dried cranberries and sesame seeds.
- Marinade the greens with your choice of dressing for at least one hour prior to serving.