2 big bunches of Lacinato Kale, washed well, stemmed, rolled
into a bunch and sliced thinly
Puree the following altogether to make the dressing:
1 clove garlic
1 tbspn apple cider vinegar
1 tbspn dried thyme
1/2 cup sunflower seeds, soaked for a few hours, drained and rinsed
1/2 cup extra virgin olive oil
1/2 cup water
2 tsp sea salt
Toss kale in marinade and refrigerate overnight. You can eat it fresh but it is really best
eaten the next day to allow the flavors to blend well together.
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