Do you know how to get great tasting kale for salads? Follow this recipe and you’ll end up with darker, tastier kale (pictured right) which is easier to digest and will last in the fridge for a week.
- Olive oil
- Celtic sea salt
- Strip the leaves
- Chop roughly and place in a bowl.
- Drizzle with oil and sprinkle salt then massage for a few minutes
- Add to salads