From June to November those lush leafy bunches of kale just keep coming in these parts. Luckily we love it raw, wilted, stirfried with local veggies, or even crispified in the oven and dipped in chocolate. Here’s a delicious (and easy) recipe for raw kale from The Edible Brooklyn Cookbook, compliments of Stacey Murphy, founder of BK Farmyards.
Raw Kale Salad with Peanut-Honey Dressing
1 large bunch of kale (about 12-15 stalks), washed and cut into 1/4-inch strips
Juice from 3 lemons (about 5 tbsp)
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
2 tbsp honey
2 tbsp natural smooth peanut butter (no sugar added)
1/4 cup sesame seeds
Freshly ground black pepper
1. Place the kale in a large glass or stainless steel bowl, pour the lemon juice and vinegar over it, and toss well. Let sit for 3 minutes to tenderize the greens.
2. In medium bowl, whisk the olive oil, honey and peanut butter to combine. Pour over the kale, using a spatula to scrape down the sides of the bowl if needed.
3. Sprinkle with the sesame seeds and salt and pepper to taste. Mix well.