So, I got a bag of organic kale from Trader Joe’s.  Once home, I grabbed an onion, a red bell pepper, a head of garlic, Trader Joe’s 21 Season Salute, a jalapeno pepper and a box of Calamata olives I’ve been waiting to use.

My first mistake was buying a bag of torn kale. (After this, I will go to stores where you can get whole kale, because it is so much easier to remove the center stem and then chiffonade (and chop down further if you like).  Trying to chop up the kale pieces and remove the big stem pieces is tiring! Never mind! I got it done!

 I chopped up half of the kale and tossed in a big bowl.  I then  de-seeded the Calamata olives, chopped them up, and added them to the kale, for salt and also flavor.

You need salt or something salty to make massaged kale! I learned to make massaged kale at Raw Soul, a place we used to have in Harlem, and they showed us how to make it with the salty Kalamata olives, so that is my usual go-to (you also get this interesting flavor in your salad.

So, I have this big bowl, and I filled it up with the kale I’d chopped and I threw in the minced olives, and I went to work mashing around.  You mash and mash and mush and mush for a good bit, to get the kale to go juicy.  It is not like you’re going to have water, like when you’re making sauerkraut, but the kale is going to reduce in volume to about a third of what it looked like when you started.

Then I added my finely-chopped  red bell pepper, jalapeno pepper, and some minced onion and garlic.  Mashed around some more. Then, ) and I added about 1 capful of apple cider vinegar, 2 caps of olive oil, and mashed around some more.  Toward the end, I tasted it and decided it needed a little bit more something, so I added about a tablespoon of Trader Joe’s 21 Season Salute.  It was all good at that point, but I still had about a half-cup of the jalapeno pepper sauerkraut, so I mixed that in.  AMAZING!

I think that the next time, I would add in sliced or minced mushrooms towards the end of the massaging.



GREEN BEAN/TOMATO MEDLEY – the side to go with the stuffed tomatoes

The side to go with the Kale/Cashew-Stuffed Tomatoes

The special of the day at the market was some less than totally beautiful green a 3 lb bag for $1.50.  On my extremely limited budget, I was definitely able to go there!  (Boy~ I cannot wait until my CSA starts delivering in the beginning of June — I’ve paid for it, and I am going to really reap the rewards! Fresh vegetables, not the “ugly vegetables” the market no longer wants! Who cares that I will have no choice in what I get?  I will still get fresh, delicious, organic vegetables  and I won’t have to worry about what money is in my pocket!)

I would just eat the kale/cashew stuffed tomato as my whole dinner (it is a full meal – 1 C of kale, 1 C cashews, and a tomato shell), but my room-mate needs to see more than one thing on the plate to feel satisfied, so I made up a side that would not violate natural hygiene food combining rules:

1 C  green beans,
1 C tomato, chopped (I chopped up the insides of the tomatoes I had stuffed)
1/2 C onion, chopped
1/4 C kalamata olives, chopped
2 T garlic (or to taste)
1 t extra virgin olive oil
1 t apple cider vinegar

Mix all ingredients together and marinate for 1/2 hour.
Serve immediately, or dehydrate for 1/2 to 1 hr.