How do you make tough but nutritious greens like collards and kale taste good raw?
To make a raw green such as kale more palatable, cut it into really fine ribbons, and then add a dressing of extra-virgin olive oil, lemon juice, and sea salt. Don’t just toss it gently the way you’d toss a green salad. You want the kale to wilt, so massage the dressing into the greens with your hands. The result will be kale as soft as steamed or stir-fried, but more colorful and flavorful, just like our Mediterranean Kale recipe taught in our Forget Cooking Class, an Introduction to Raw Food Cuisine.
