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Active time
15 minutes + 2 hours
4 small bowls

1 bunch of kale

8 oz. salad dressing, home-made or good bottled (my preference is a vinegar-based dressing!) 

1 teaspoon honey mustard or Dijon mustard or to taste

1 tablespoon honey or agave or to taste

Optional seasonings: crushed red peppers, garlic, smoked paprika, etc. 
Optional veggie overload: add chopped tomatoes and red onions 

  1. Wash greens, remove the stem, and cut/tear the kale into small, bite-sized pieces. 
  2. Mix all ingredients well, massaging greens into the salad dressing to completely mix. Cover tightly, and refrigerate for a few hours or overnight to soften kale. 
  3. Pour off any excess liquid before serving.  Enjoy!

Recipe courtesy of Carrye Brown, African Heritage and Health Ambassador.


Cal: 114
Fat: 4g
Saturated Fat: 1g
Sodium: 72mg
Carbohydrate: 18g
Fiber: 3g
Sugars: 4g
Protein: 4g

Yield: 4 small bowls

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