1 bunch kale, washed, stems removed, chopped into bite-sized pieces
1 Tablespoon olive oil
1 Tablespoon white miso paste
1 Tablespoon pomegranate molasses (if you prefer, balsamic vinegar works well here too)
1 Tablespoon lemon juice, freshly squeezed
1 Tablespoon vegetable broth
Freshly ground pepper to taste
Optional toppings: pomegranate seeds, dried cranberries, dried cherries, sliced almonds, chopped walnuts, chopped pecans, chickpeas
Place the prepared kale in a large salad bowl. Add the olive oil, toss around with your hands and massage the leaves for 2–3 minutes. The leaves will actually start to shrink a bit, as your break down the tough fibers.
In a small bowl, whisk together the miso paste, pomegranate molasses, lemon juice, broth, and pepper. Taste for any desired seasoning adjustments. Pour over the kale and toss well. Add toppings of choice (ie. pomegranate seeds, dried cranberries, and sliced almonds) and some more freshly ground pepper on top. Makes 6 side-dish servings. Any leftovers make a delicious lunch with some protein on top!
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.