3tbsp cold-pressed oil, such as olive, pumpkin or hemp
1-2tsp sea salt or tamari
1-2tbsp nut or seed butter such as pumpkin seed, tahini, sunflower or cashew
To serve (optional)
Baked roots
Smoked almond butter
Method
To strip the kale from the stems, hold the stem at the bottom in one hand, wrap your other hand around the first leaves at the base and pull that hand up the stem, cleanly taking off all of the leaves. Keep the stem and chop very finely, discarding the woody end only. Continue with the whole bunch.
Drizzle your chosen oil over the kale leaves and finely chopped stems in a bowl and add the salt or tamari. Rub the oil into the leaves energetically, kneading them with the salt and oil. After a few minutes you will notice the leaves start to soften, darken and eventually wilt, and they will resemble cooked kale. You know they are ready when they start to ‘squelch’.
Add the nut or seed butter and massage once more. Use in salads, sandwiches, as a topping or as part of a bowl with rice, or serve with baked roots and smoked almond butter.The massaged kale can be stored in a sealed container in the fridge for up to 5 days.
Recipes and photographs taken from Plant Academy: The Cookbook by Lauren Lovatt, photography by Sara Kiyo Popowa (Leaping Hare Press, £20)
