Eat Kale Raw: The 3 Best Recipes

Eating kale raw: Aromatic kale salad

Salads are of course the classic way to enjoy kale. Despite the few ingredients, the salad presented here has a very aromatic taste, is light, and has a positive effect on digestion. For one serving you need a leaf of kale, the juice of half a lemon, a drizzle of olive oil, salt, pepper, and, depending on your taste, seeds, kernels, or nuts as a topping.

1. Wash the kale leaf, remove the stalk and pluck it into a bowl. Now add the other ingredients except for the topping.
2. Wash your hands again and now massage the leaf in the lemon juice and olive oil. This will soften the cabbage and make it easier to chew. Depending on the age and variety of the kale, this may take a little longer.
3. Then you just add the toppings and you can serve the salad.

Marinated kale is poetry

Kale can be marinated, which changes the texture of the cabbage. It becomes softer and can then be consumed without any problems. In addition to high-quality oil, this marinade uses the power of garlic. You will need a bunch of kale, a large clove of garlic, a tablespoon of olive oil, the juice of a whole lemon, and a pinch of sea salt.

1. First, stem the washed kale and then cut it into strips about 1 centimeter wide. Place the kale strips in a shallow dish.
2. Peel and mince the garlic as finely as possible and juice the lemon. Then mix these two ingredients together with the olive oil and sea salt in a bowl.
3. Now pour the mixture onto the kale. Make sure all the strips are well covered with the marinade. This is the only way it can move in well.
4. Leave the strips in the marinade for at least three hours. You will get the best result if the cabbage is allowed to marinate overnight.
5. You can then eat it immediately or store it in sealable glass containers.

Raw kale soup with that certain something

Even raw kale soup is possible. All you need is a stand mixer or blender. For four people, you will need a bunch of kale, a small zucchini, a handful of parsley, a stalk of celery, and avocado, the grated zest of a lemon, a clove of garlic, a pinch of sea salt, a tablespoon of olive oil, a tablespoon of tamari, and 12 ounces of water, and each some chili powder, if you like.

1. Wash the kale and all other ingredients and remove the stems or cores. Then cut all the ingredients as small as possible.
2. Put everything in the blender or a bowl and use the immersion blender. Now puree the ingredients until a soup is formed. If it doesn’t get soft enough, just add a little more water.
3. The soup can then be eaten immediately.