This is maybe my absolute favorite recipe, before I read it in Renee Loux’s The Balanced Plate kale just wilted in the fridge. Now I buy huge bags, in fact I have made this recipe twice this weekend, each time doubling the amounts, in the hopes of having some left over to bring to work. It really squashes down once all the wet is soaked in.
An idea I embrace is “never make the same recipe twice”, so unless it is something unusually good I’d rather learn a new recipe.
Massage all the ingredients in a huge bowl, with your hands, Renee says with love, I end up crushing it into all the curly crevices and I am not sure how much love there is yet. It is pretty greasy, but kind of fun, think there is no better tool for this job than your hands, to get the wet into all the curves:
6 cups finely chopped greens, such as kale, spinach, chard, or a mixture
2 tablespoons of olive oil, or more
1 tablespoon of flax oil (or additional olive oil)
1 tablespoon of umeboshi plum vinegar
2 teaspoons of shoyu (soy sauce)
1 teaspoon of agave nectar or maple syrup (optional)
2 green onions, chopped
1-2 gloves garlic, pressed (I never put this)
2-3 teaspoons of finely grated ginger (optional)
1 1/2 cups or more chopped herbs, such as basil, cilantro or parsley
A few pinches of fresh oregano, thyme, or marjoram (optional)
If you can manage to let it stand for 10 minutes to absorb flavor that is nice.
You can spread it on a nori roll and then put a little hummus on top of that, roll it and eat it like a sandwich (you have to eat it right away, it gets soggy otherwise.)