? Cup Lemon Juice
? Cup Sesame Oil
2 TBSP Miso Paste
1/8 Cup Tamari (Gluten-Free Soy Sauce)
*Tear Kale into small pieces.
*Mix together in a separate bowl your lemon juice, sesame oil, and miso paste and tamari.
*Pour on top of your kale, and massage marinade into your kale strips. Marinade at least one hour.
~This can be eaten fresh or dehydrated until tender or dehydrated until crisp! ~An oven can be used to make raw dried goodies as well if kept at a very low temperature using wax sheets. *Garnish with slices of carrot, cucumber, and sesame seeds.
Presented by Elevate Arkansas on KARK 4 News at Noon, April 21, 2011.
Chef Franklin Dye shows us how to make this tasty dish.
Chef Franklin Dye shares the recipe.
Chef Serge Krikorian with Dinner's Ready Catering in Benton shows…