Wondering What to Do with All of That Kale You Had to Harvest?

If, like us, your kale plants are starting to flower and you need more room for your incoming tomato plants, don't despair over the high amount of kale you have to deal with. This is your opportunity to makes a ridiculously large amount of Green Vegetarian Restaurant's famous and incredibly delicious kale salad:

Green Vegetarian Cuisine’s Kale Salad

Makes 16 cups
2 bunches kale
Dressing:
1/4 cup apple cider vinegar
1/4 cup canola oil
1/4 cup packed brown sugar
2 cloves garlic, crushed
2 tablespoons Bragg Liquid Aminos or soy sauce (see Note)
1 tablespoon red pepper flakes, or to taste

Instructions: Wash the kale in cold water, pat dry, and with a sharp knife, trim off the tough portions of the stems and discard them. Chop the kale into bite-size pieces and place in a large salad bowl; set aside.

For Dressing: Combine vinegar, oil, brown sugar, garlic, Bragg Liquid Aminos or soy sauce and red pepper flakes in a sauté pan. (I used a bit less red pepper flakes than called for, but add it according to your taste.) Simmer the mixture over moderate heat for 3 minutes, stirring frequently. Remove pan from heat and immediately pour the hot mixture over the kale; mix well to thoroughly coat all of the leaves with Dressing. Allow kale to sit for 10 minutes or more before serving.