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Marinated Kale
From Dawson Local Harvest
<p>Kale is a super food that is fast gaining favor around the country. This is one of my favorite ways to eat it and will give you enough to last a week if you don’t chop it too small. It keeps very well if fresh to begin with and gives you four servings of vegetables at one time.</p>Source: Alive Health Recipe Book - Healthy Eating On TheRun (available here at the Market) (Entered by Barbara Roberts)
Serves: Makes around six-seven 16-ounce servings
Vegan!
Ingredients
3 bunches
Kale or a pre-cut bag of kale
6 cloves
garlic
1
Vidalia or other sweet onion
2/3 cup
lemon juice
1/3 cup
olive oil, extra virgin
1 tsp
Sea Salt
3
stalks celery, diced
Step by Step Instructions
- Chop kale in a food processor, then put in a large bowl.
- Add garlic to the processor and chop.
- Add onion and process with the garlic.
- Add this to the bowl of chopped kale, and mix thoroughly.
- Add the diced celery to the bowl.
- Pour lemon juice and olive oil into a measuring cup.
- Add salt and stir until it dissolves.
- Pour over the greens like a dressing, stir it in and let it marinate. You can eat it immediately – it does not have to sit overnight.
- Put it into individual 16 oz. food-grade containers (glass is best) so you can grab it out of the refrigerator and go out the door with it.
- You may add diced red, orange, or yellow bell pepper for holiday color. Before you eat the kale in a single-serve container, shake it to distribute the dressing all throughout. Otherwise, it will just remain at the bottom.