Jackie is the Queen of Kale

We are big fans of Jackie Jenkins over here.  In addition to being an intellectual and athlete with an extremely warm and joyful heart, she is a great cook.  When she came over for Thanksgiving she brought this amazing sweet and savory kale salad.  When I posted the recipe on this blog, someone from Facebook actually made it.  I actually made it (and those who know me know that that means a lot!)  In the weeks leading up to Christmas my mother texted me almost daily to make sure that Jackie was bringing it for our holiday party.  After we sat down to dinner, my father insisted on frequent updates as to her ETA.  Jackie's kale salad is that good, so I made sure to get a recipe for another one.  Enjoy!

Almost Raw Asian Kale Salad

(Adapted from Tess Challis's book The Two-Week Wellness Solution)

• 6 cups kale (lightly packed) washed and well drained
• 2 tablespoons of fresh lime juice
• 1 tablespoon of toasted sesame oil
• 4 teaspoons of agave nectar
• 1 teaspoon of orange juice

• 5 medium cloves of garlic, pressed or finely minced
• 1 tablespoon each: grated ginger and sesame seeds (raw or toasted)
• 1/4 teaspoon sea salt

1. Remove the stems from the kale and chop the kale leaves into thin ribbons (or just finely chop if you prefer).  Place in a large bowl.

2. Add the lime juice, sesame oil, agave nectar, and orange juice.  Using your hands, stir well to combine.  Continue to work the liquids into the kale with your hands-you are massaging the marinade into the kale.  Once the kale turns a darker shade of green is softened, you're done with the massage.

3. Add the remaining ingredients to the kale mixture and stir well, using a spoon or your hands.  Once the mixture is throughly combined, it's done.  This can either be served immediately or refrigerated in an airtight container for several days.

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