Kale Supreme

| Monday, December 8th, 2014


This is a favorite vegetable dish that we love to serve  when  kale is at it’s best.  It is especially delicious in the winter months.  The hot dressing slightly wilts without cooking so you get tons of nutrient dense vegetables. Chilling lets the flavors develop. Serve as a main vegetarian course, or use instead of lettuce to top a great sandwich. Other greens to choose from for this recipe would include fresh and tender Swiss chard, beet greens, or collards.  Your family will fall in love with this outstanding nutritional meal.  Serves six




2 big bunches tender kale greens, tough stems removed

1 large carrot, grated (1½ cup)

1 daikon or enough red radishes, grated to make 1 ½ cup

1 medium red onion, grated (1 cup) or 4 green onions thinly sliced

1 medium red bell pepper, diced (1 cup)



½ cup rice vinegar or raw apple cider vinegar

¼  cup maple syrup

¼ cup organic coconut oil

1 tsp. Dijon mustard

1 tsp. celery seed

½ tsp. salt

¼ tsp. ground black pepper



1) Slice the clean kale leaves into thin strips and transfer to large bowl. Stir in carrots, daikon, onion, and bell pepper.  Set aside.

2. Whisk together vinegar, honey, oil, mustard, celery seed, salt, and pepper in small saucepan, and just hot. Remove from heat, and immediately pour this mixture over the kale and vegetable mixture. Toss to coat vegetables with dressing. Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight.

-To your good health, Lee Newlin