I love kale! That statement is backed by a few failed kale tough recipes and a whole lot of chewing. First thing to know about kale, its tough. And when I say tough I mean if eaten raw you’ll most likely loose a chewing competition *crunch, crunch! Secondly, there are several different types of kale, all are delicious, (if prepared correctly) and all can be prepared in a similar way. This recipe is done using Green Leaf Kale, fresh lemon juice to “cook” or breakdown the leafs, and is great when paired with a carb like baked sweet potato or rice.
Prep time: 20 mins
Cook time: 20 mins
Feeds: 3-4 kale loving humans
Delicious scale: 99.99
- Two bunches green leaf kale, or one bag pre cut kale
- 1 1/2 whole lemon juice
- 4 stems green onion
- 1/2 cucumber
- 1/4 cup dried cranberries
- 1 apple (I use Fuji apples)
- 1/4 cup feta cheese Drizzle of EVOO (extra virgin olive oil) salt n pepper to taste
- 12oz air fried shrimp
pro tip: shrimp can be cooked frozen in air frier
Directions: Place shrimp in air frier, set to 400, cook for 15 minuets or 20 for extra cirspy, stir periodically. If frozen, add 5 minuets and drain water halfway though cooking. * Shrimp can also be baked or sauté on stove top. De-stem kale by chopping or ripping away from stem, chop leafs into bite size pieces and place in large bowl. Squeeze lemon juice over kale, add salt n pepper to taste, and drizzle of EVOO. Next, massage lemon juice into kale by kneading the leafs with hands. Continue to massage kale for at least one full minuet then set aside to sit as you prepare other ingredients. Periodically stir kale and poke/massage with spoon. Cut apple, cucumber, and green onion to bite size. When shrimp is fully cooked check kale, it will take on a slightly darker shade and will appear less boisterous. If you like less crunch let sit for longer. Once kale has set (about 10 minuets) add onion, cucumber, apple, and feta. Toss ingredients together, top with cooked shrimp, enjoy 🙂
Pro tip: use your hands to de-stem kale and make into bite size. kale stems are extra tough when raw but are delicious when sautéd in stir-fry so don’t throw them out!