Chef Soraya Bowl with Marinated Kale Salad

Chef Soraya is great on the go, and it’s a substantial hardy meal all on its own. However, as a foodie looking for a new way to enjoy your favorite meal on the go, we have a new solution for you! And it’s packed with added nutrients and can be prepared well in advance of meal time. We took our Chana Masala Bowl and simply served it on a bed of marinated kale salad. You wouldn’t believe the health benefits and flavor profiles of this simple upgrade!

Kale is one of those hardy plants that we are lucky enough to enjoy seasonally well into the colder months. In fact, kale loves the cool temps and is known to become sweeter after enduring one or two frosts. Kale is also one of the most nutrient dense foods on the planet. This dark leafy green is loaded with antioxidants like vitamin C. It is also known to be an excellent source of vitamin K, B6, Calcium, and folic acid. And, of course, kale is an excellent way to introduce some added fiber to your diet (you’ve probably heard it being called it “roughage”).

However, not everyone gets excited to hear that raw kale is on the menu. And we totally get it, kale has a strong, notoriously bitter flavor and has a reputation for being tough and difficult to digest. To counteract this issue but still enjoy the benefits of raw dark leafy greens we suggest a marinade. The marinade begins to break down the cell walls that our digestive enzymes would otherwise need to break down. Additionally, the marinade breaks down the kale but leaves the nutrients more intact than other methods of preparation because it does not introduce the element of heat. So, if you want to take advantage of all the kale has to offer but you’re not sure about the raw stuff, give marinated kale a chance.

Marinating kale is simple and fast. Once you’ve washed and dried your leaves, shred your kale or slice it into small, quarter to half inch strips. We chose Lacinato kale, also known as Black kale or Tuscan kale, because of its milder, sweeter taste. The next step is to prepare the marinade. Creating a marinade with a higher acidity level will help to break down the kale and soften the cell walls. Citrus fruits are perfect for this job and come with their own list health benefits as well. We chose lemon for this recipe. Lemons are a great source of vitamin C and aid in digestion.

Together with olive oil, chopped garlic, and salt and pepper we have a delicious and simple marinade. Now you simply add your shredded kale and massage the kale, squeezing gently. This will help the kale become completely saturated in the marinade and soften. After a few hours or overnight in the fridge your kale is ready when you are! We paired our kale salad with a Chana Masala Bowl but any bowl can be enjoyed on a fresh bed a marinated kale salad. Garnish with any other veggies of your choice!