Lilly's AMAZING Kale Salad

Kale - any kind (1-2 bunches. It really shrinks down,
so I tend to make a huge batch when I do it)
Sea Salt
Olive Oil
Sesame Seeds
Ume Vinegar (Purchased at your health food store.
You can use other vinegars too, if you prefer, but I like this one best.)
Strip the leaves off the stem and get the leaves into whatever shape/size pleases you. My husband likes to chop, I like to tear it into strips). Discard stems. Wash the leaves. Spin them. (We used to wash first, but noticed it goes faster the other way around).

Place kale leaves in a large mixing bowl. Drizzle with olive oil. Sprinkle with sea salt.

Remove all rings/wrist adornments. Massage the sea salt and oil into the kale
until it begins to wilt. This will take anywhere from 2-10 minutes, depending.

Once the kale is wilted, wash your hands (duh), sprinkle with sesame seeds & ume vinegar.
Dive right back in and kneed with your hands for about a minute.

This is a great recipe that will keep in the fridge for a few days.
The heaviest prep time is chopping/tearing the leaves. From there it is about 10-15 minutes.







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