Raw Recipes

Mediterranean Kale

Posted on June 09 2011 | (0) Comments
Category: Soup and Salad Recipes

Mediterranean Kale

Yield: 1 serving

When kale is cut into thin strips and marinated in a dressing, it develops a soft and juicy texture.


  • 4 kale leaves, stems removed
  • 1 1/2 teaspoons extra-virgin olive oil   
  • 1 1/2 teaspoons fresh lemon juice
  • 1/8 teaspoon salt
  • 1/4 red bell pepper, diced
  • 1 tablespoon raw pine nuts or chopped raw cashews
  • 1 tablespoon sliced black olives
  • Dash black pepper (optional)


  • cutting board
  • chef’s knife, 8-inch
  • measuring spoons
  • medium mixing bowl
  • citrus juicer or reamer
  • serrated knife, 5-inch
  • tongs

Stack 2 of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips. Repeat with the remaining 2 leaves. Chop the kale strips a few times, so they aren’t too long. Place in a mixing bowl along with the olive oil, lemon juice, and salt. Toss well with your hands, working the dressing into the greens. Add the red bell pepper, pine nuts, and olives and toss gently. Season to taste with black pepper, if desired. Stored in a sealed container in the refrigerator, Mediterranean Kale will keep for three days. Bring to room temperature before serving. To serve warm, heat gently on the stove for a few minutes. Do not overheat.

Related Blog Posts: Watch, Learn, and Make Mediterranean Kale Salad

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