Pickled Kale

 

A great way to use kale - keeps in the fridge for up 2 weeks. Yummy thrown into salads - not at all woody or bitter (I'll be posting some recipes - soon:). BTW the stick in the jar is my spurdle (traditional Scottish porridge-stirring stick - I use it ALL the time for various stuff in the kitchen) basically just a piece of dowling that has been buffed and rounded on the edge - I used it to pack the kale & onions down into the jar.

Pickled Kale

• One large bunch of kale shredded (cut out the ribs)
• 1/2 medium onion sliced (I used red but I think a yellow onion would probably be really tasty too)
• 1tsp of salt
• 1/4c olive oil
• 1tbsp maple syrup
• 2 to 3C of apple cider vinegar or ume plum vinegar

Mix olive oil, maple syrup and salt together in a bowl add kale use your hands and massage into the kale until limp pour ACV  or  ume vinegar over all and mix well. Pack well into a mason jar put on lid and store in fridge until needed. Let sit at least 2 or 3 hours before using.

The idea for pickling Kale comes from the Choose Healthy Food website (I've tweaked the recipe a bit to make it raw) - lots of Kale ideas here!