Kale Recipe
I was taught how to eat kale this way by an old friend who came from a farm in the Northern Cape province - she claimed her father came up with the recipe. I can’t eat it any other way now.
Ingredients:
1 bunch Calvo Nero or flat leaf kale
1 teaspoon of pink salt
3 tablespoons of olive oil
2 tablespoons of balsamic vinegar
Method:
Roll the leaves into one large roll, then slice the kale as finely as you can with a sharp knife.
Add kale to a bowl and liberally sprinkle salt over.
Pour over your oil.
Massage the kale for about 3 minutes (massage with your hands) until it starts to darken and your hands are slightly green and covered in oil and salt.
Add balsamic vinegar.
About the Cook - Lisa Cloete
Meet Lisa Cloete, a climate and social justice advocate, creative storyteller, and long-time vegan based on South Africa’s Eastern Cape coastline. Now in her mid-40s, she describes her eight-year vegan journey as one of the most profoundly transformative experiences of her life.
Her work sits at the intersection of climate action and social justice, where she is committed to advancing equity, sustainability, and community-centred change. Beyond her professional role, her passion lies in creating and storytelling, expressed through art-making, writing, and food-making. Through these activities, she fosters connections with people in her community and the planet.
Living in a wild (yet gentle) stretch of the South African coast with her small family of cats and dogs, she finds inspiration in nature. Surfing, hiking, community engagement, and personal creative projects are integral to both her life and her work.
