From my childhood I used to know kale only as a stew with a lot of mustard. Until a few years ago when I decided to go vegan over night. Since then, my horizon of well-known foods and preparation methods has expanded enormously. So today I like kale least as a stew but I love it as chips, on pizza, in a soup or as a salad.
If you want to eat kale as a salad, you should definitely take 2 – 3 minutes to massage it to get tender. This makes it easier to eat and digest. As an opponent, I added soft baked sweet potatoes and buttery giant beans to the salad and sprinkled them with crunchy roasted pumpkin seeds.
Enjoy this salad!
- 4 hands full of kale
- 2 medium-sized sweet potatoes
- 250 g cooked white giant beans
- 2 tbsp pumpkin seeds
- 6 tbsp olive oil
- 2 tbsp herbal vinegar
- 1 - 2 cloves of garlic
- Preheat the oven to 200 °C (390 °F), line a baking sheet with baking paper.
- Peel the sweet potatoes and cut them into medium-sized cubes. Mix with 1 tablespoon of olive oil, salt and pepper and bake in the oven for about 15 minutes until they start to brown.
- Pluck the kale into bite-sized pieces and knead thoroughly with 3 tablespoons of olive oil, 1 tablespoon of herb vinegar, salt and pepper in a bowl until it has softened. This takes about 2 - 3 minutes.
- Marinate the beans in 2 tablespoons of olive oil, 1 tablespoon of herbal vinegar, salt, pepper and pressed garlic.
- Roast the pumpkin seeds in a pan without fat and crush them in a mortar.
- Spread the kale on two bowls, pour the sweet potato and beans over and sprinkle with the pumpkin seeds.