Kale salad

Ingredients for 4 servings:

• 400 g kale
• 2 tbsp apple cider vinegar or wine vinegar
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp, leveled salt
• 3 tbsp mustard seeds
• 1 garlic clove(s)
• some Parmesan, grated

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 20 minutes

Kale – modified from a kale recipe from the USA

Wash the kale and remove the midribs. This will leave only about 250g of kale. It’s best to roll the cabbage or press it tightly and chop it as finely as possible. Place it in a large bowl and toss with vinegar, lemon juice, oil, and salt. The initially firm cabbage will soften with the vinegar and lemon and will shrink over time. The cabbage should sit for at least three hours, stirring frequently. You can also refrigerate it overnight. Shortly before serving, roast the mustard seeds and finely chopped garlic in oil in a pan. You can also crush the mustard seeds a little in a mortar and pestle beforehand. Toss with the salad. The mustard seeds aren’t absolutely necessary, but the fried garlic is a good idea. Chopped pumpkin or sunflower seeds can be used instead of the mustard seeds. Sprinkle with Parmesan cheese after serving. The calorie information is not binding. The only significant calories come from the oil and cheese; you can decide how much to use.