Garlicky Kale

This recipe was originally posted by Brittany Mullins on her food blog, "Eating Bird Food." I made the garlicky kale recently for a going-away picnic for a group of ~30. I doubled the recipe, and good thing because it was a huge hit and was devoured by a lovely crew of kale- and bocce ball-loving Earth folk. Unfortunately, I did not take pictures, but I had a wonderful time catching up with some of the most genuine people I know here in South Florida.

Here is a regular size batch for the garlicky kale. Double if you love it as much as I do.

1 Bunch Raw Kale
2 tbsp. Tahini
2 tbsp. Bragg's Apple Cider Vinegar
Juice of 1 Lemon
2 tbsp. Bragg’s Liquid Aminos (Tamari or Soy Sauce would work too)
4 tbsp. Nutritional Yeast
1-2 Cloves Garlic, finely minced

Tear kale from stalk and rip into smaller pieces. Kale is a very cellulose-tough plant, so the trick to breaking down the fiber and making it more malleable for consumption is to simply rub it between your hands as if you were making cylinders of clay. Do this with all the pieces of kale. You can also crumple it with you hands like it were newspaper--whatever works. Place in large bowl. Mix all components for dressing in a separate bowl before pouring over kale pieces. Massage dressing throughout leaves with hands, cover, and allow to marinate further in the refrigerator for at least an hour, though it's much better to have sit overnight so that the acid in the vinegar can marry all of these delicious flavors. *This dressing is also good on other salads, as a veggie dip, and drizzled over bun-less grain burgers.