Kale Salad with Roasted Pumpkin and Tahini-Yogurt Dressing
I use a technique for the kale leaves called massaging – or as some prefer, marinating the leaves. It is a fantastic method to work with raw kale leaves (or any cabbage leaf). The massaging breaks down the plant’s cells and wilts the leaves. The potent aromas dissipate but the healthy enzymes in the leaf are protected from oxidation by a thin coating of oil. The effect is interesting and tasty – the wilted leaves are transformed into a deep green color and the bitterness and offensive sulfur-like aromas vanish. The kale is now mild…almost sweet and perfect for a
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