Prep Time: 10 Minutes
Cook Time: 3-5 Minutes (Toasting nuts and seeds)
Serves: 6 People
1 bunch of kale
1/2 cup of almonds roughly chopped
1/2 cup of pumpkin seeds
1 container of cherry tomatoes
1 cup of sliced mushrooms
1/2 red onion
1 clove of garlic
1-3 tablespoons of Tamari or soy sauce
Chili flakes to taste
(If pomegranates are out of season or too expensive chop up an apple or two instead.)
Rinse kale, rip it up using your hands and place it into a large bowl. Sprinkle with salt, drizzle with olive oil and use your hands to massage the kale for anywhere from a minute to 10. This is a key step!! You will feel it absorbing the oil and softening up. It takes away some of the toughness and bitterness that sometimes turns people off to kale.
In a frying pan over medium heat place the almond and seeds and cook for a few minutes until they start to sizzle and toast. Next add the tamari or soy stirring constantly. Toast for another 3-5 minutes turning the heat down if needed to avoid burning.
Take apart your pomegranate (or apple), cut the cherry tomatoes in half, slice mushrooms, finely dice red onion and garlic and mix in with the kale. Add the juice of half the lemon, drizzle a little bit more olive oil and top with your toasted seed mix.
It’s up to you whether you want to use the other half of the lemon or want to add more tamari or chili to taste. Enjoy!