Friday, June 20, 2008

Wilted Kale Salad

So, Vegan Tickles tried out this recipe and gave it a big thumbs up, so I thought I'd try it. The dressing is, as she points outs, divine. I actually wish I hadn't added it to the kale. The salt in this recipe--which is used to wilt the kale--was so overwhelming, it was almost inedible. And don't let the recipe fool you: 4 bunches of kale is indeed a shit-ton of kale (which is why, I'm assuming, it calls for 2 tablespoons of salt!).

I thought/hoped/wished that adding the kale to something else would diminish the saltiness a bit, so I made a wrap using toffutti sour cream, kale salad, pinto beans, and cholula. Tasty. But, still waaaaaaay too salty. And I have a whole lotta kale salad left. I'm not sure what to do with it...

4 comments:

Georgie said...

I bet Chris would like it (if he likes kale...dunno if he does). But he LOVES salt.

Alice (in Veganland) said...

Don't want to discourage you, but if it's salty... it will stay salty! Whatever you eat it with! Next time will be better for sure ;-)

Happy Herbivore! said...

I really need to try this!

Bianca said...

Don't you hate when a recipe turns out perfect, except for the salt level. Cuz you can't just take that out or cover it up. Damn. Looks good though.

Thanks, btw, for the Teese tip. I think I'll refrain from freezing it since I don't always use it for melting. I like it shredded in salads and stuff, so I want it to hold its shape.