Massaging kale (or other tough greens like collards) makes them easier to chew and to digest. The combination of massage and acid (from a source like lemon juice) helps to break down the fibers of the green and give it a “cooked” texture. In this way the enzymes and nutrients of the greens remain intact and you don’t have to spend hours chewing.
Ingredients
- 1 bunch of dinosaur kale, chiffonaded
- 1 lemon, juiced
- 1 navel orange, 1/2 juiced and 1/2 segmented into bite-size pieces
- 2 avocados, pitted, peeled and roughly chopped
- 1 apple, cored and chopped into half-inch pieces
- 2 teaspoons low-sodium tamari
Instructions
In a large mixing bowl massage kale with lemon and orange juice, working it with your hands. Add avocado and continue to massage until all the leaves are coated. Most of the avocado should break down, but having some chunks remaining provides a nice contrast. Then add the orange segments, apples, and low-sodium tamari. Toss well to coat and serve.
Makes 4 servings
