• After washing, remove kale stems and drain leaves in a salad spinner. Chop kale leaves into thin strips. Place your serving amount into a salad bowl and store the remainder of the leaves in the refrigerator inside the salad spinner. They will stay crisp and crunchy for up to one week.
• In a salad dressing jar or storable container, add olive oil, vinegars, soy sauce, ginger, garlic and agave syrup. Shake or mix well. Use approximately 1 tablespoon of dressing to each 1 cup of kale leaves and store the remainder in the refrigerator.
• Roast sesame seeds with salt in a dry skillet on medium-high heat. Stir constantly until seeds start to pop and smell nutty. Remove from heat and sprinkle generously on kale leaves in your salad bowl. Store remaining seeds for salad tomorrow, and the next day, and the next …
