Recipe Directions
1. Marinade: In a big bowl mix together honey, lemon juice, vinegar, pressed garlic, minced shallot (or 1/4 of a smallish red onion) oil, salt, cayenne, and caraway seeds. Adjust to taste.
2. Rinse kale in warm (not hot) water (this will wilt it ever so slightly). Tear off bite-sized pieces of kale leaf into the bowl with the marinade, discarding the stems (or else cut out stems and then shred kale leaves in a processor, and then add to marinade.) Stir well to coat all the kale with marinade.
3. Pack tightly into a sealable tupperware container (I use the disposable ziplock squarish containers which hold about a pint and a half) or a large jar with a lid, so that the kale has no choice but to steep in the marinade.
4. Marinate in refrigerator 8-18 hours (no more). 5. Stir in one-day red lentil sprouts and serve!
Za's Thoughts
By Za One version of my favorite raw dish ever. I ate this for Christmas dinner and at least three (non-raw) tablemates kept leaning over to pick at my plate! Red lentils are the most consistently cooperative sprouters I’ve encountered so far: I love them for that; plus they taste fantastic and add a lovely splash of color wherever they’re used. Kale is both hearty and versatile, with a wonderfully resilient texture which, marinated, complements the lentils beautifully.
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Comments
Top voted
deepseadiver
Nov 01, 2009
Made this (minus caraway seeds) for supper last night and it was delicious!
spinning_ceci
Feb 16, 2010
This recipe is delicious!!! Didn't have the caraway seed, so I used ground caraway; which I think was better because it covered all the surfaces giving the kale a wonderful taste. Next time I will make a little more marinade, what is given here is just the right amount, but as personal preference I like my food to be a little heavy on sauces, marinades, vinaigrettes, etc.
vuvu
Nov 09, 2009
This was terrific. I made it as follows:
kale, leaves cut into small pieces and massaged
sprouted adzuki beans
sun-dried tomatoes (think they're raw)
raw pumpkin seeds
lemon juice
olive oil
with harissa-flavor spices:
caraway
cumin
garlic
red pepper
paprika
salt
All
spinning_ceci
Feb 16, 2010
This recipe is delicious!!! Didn't have the caraway seed, so I used ground caraway; which I think was better because it covered all the surfaces giving the kale a wonderful taste. Next time I will make a little more marinade, what is given here is just the right amount, but as personal preference I like my food to be a little heavy on sauces, marinades, vinaigrettes, etc.
vuvu
Nov 09, 2009
This was terrific. I made it as follows:
kale, leaves cut into small pieces and massaged
sprouted adzuki beans
sun-dried tomatoes (think they're raw)
raw pumpkin seeds
lemon juice
olive oil
with harissa-flavor spices:
caraway
cumin
garlic
red pepper
paprika
salt
deepseadiver
Nov 01, 2009
Made this (minus caraway seeds) for supper last night and it was delicious!
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