Contributing Monkie Russell James
Published on May 7, 2008
“If this kick ass kale salad doesn’t get you to love your greens, I don’t know what will. Russell James is a raw chef in England with amazing eye candy recipes. He did a chef’s residency at The Plant in Dumbo, NY where he made this dish daily for the staff and they simply couldn’t get enough of the creamy smoke flavor.” – Indulge
Wilted Kale Salad with a Creamy Chipotle Dressing (raw)
For the Wilted Kale:
4 Heads Kale (this will seem like a lot but will wilt down when the salt is added)
2 T Sea Salt
2 Cups Baby Tomatoes, sliced
1 Cup Hulled Hemp Seeds
Step 1 Remove the stems and then wash and cut the kale into small pieces. Place into a bowl, add salt and start to massage the kale until it wilts and takes on a cooked texture.
Step 2 Add the tomatoes and hemp seeds to the bowl and mix in by hand.
For the Dressing:
2 chipotle peppers*
1/2 Cup Olive Oil
1/4 Cup Lemon Juice
Note *If not using chipotle peppers, substitute with onion powder, cumin, chili powder, garlic powder and tamari/nama shoyu
Blend all ingredients in a high-speed blender until creamy and mix into kale by hand.