Green shreds

KaleDSC_6142.2

Winter time brings sturdy greens, when fresh salad is harder to get and baby greens are traded for a pretty penny. To get more variety, you can use kale or cabbage as a salad. Curly kale, chards or dinosaur kale is is quite hard to digest when raw, so it either needs to be cooked, or prepared in a way that helps digestion. 
Finely slicing raw kale (called chiffonade) helps with digestion and definitely are a great way to train skills with a large knife. The shreds then are massaged with vinaigrette, which makes them very tasty and soft and which reduces the volume of the shreds. I find this recipe more tasty and than steamed kale, likely even better when it is getting warmer. See recipe

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