I’ve seen some recipes for raw kale salads floating around on the interwebs, and I’ve tried them, and they were OK, but they weren’t what I wanted today. Today, my body flat-out demanded Raw. Kale. Now. OK, OK, OK, says I. Here you go:

Extreme Italian Kale Salad

Serves 1

  • 3 leaves lascianato (dinosaur) kale, stems removed and leaves sliced very thin
  • 1 clove garlic, minced
  • 1 sprig basil, sliced very thin
  • 1 sprig oregano, leaves and buds torn off
  • generous amounts salt, pepper, olive oil, and good balsamic vinegar

Combine all ingredients, mix well, and eat. OM NOM NOM. This is insanely good. I might go make seconds.