If you're not roasting your kale, you're missing out on one of the most easy and delicious ways to prepare kale. No massaging or steaming necessary!
1 cup buckwheat, soaked for at least 2 hours (or overnight)
Rinse, and drain the buckwheat.
Toss with 2 tbsp olive oil, and 1 tbsp sea salt. (You want them salty!)
Bake in the oven 350 for about 20 minutes, stirring occasionally. Because of the soaking, these will come out crispy and chewy (and won't break your teeth!)
2 large bunches of kale
Rinse kale, and cut off about 1 inch of the end. No need to remove stems.
Dry kale with paper towel, and toss with olive oil and sea salt.
Place in the warm oven, and roast for 8-10 minutes. This will soften the stems, and make the leaves crispy!
1/2 cup tahini
1 cup water
Juice of 1 lemon
1 clove garlic
2 green onions (roots removed)
1 handful parsley
1 handful cilantro
Blend all ingredients until smooth.
Drizzle kale with dressing, buckwheat crispies and 1 grated apple if you're feeling frisky!
This salad was SO GOOD.
recipe by Meredith Baird
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