
To prepare kale leaves for salads, remove the stem. You can hold the end of the stalk between your fingers and swipe your other hand down the stem towards the tip. This will help you remove the leaves in a single swoosh. Cut the kale leaves into bite size pieces and thinly slice the stems.
Marinade
1/4 c. melted coconut oil
1/4 c. apple cider vinegar
2 T. honey
Whisk vinegar and honey. Slowly add oil. Toss kale in marinade. Add your favorites and enjoy now or later.
Bon Appétit!
Chef Amy