Lacinato Kale Salad

This is one of my absolutely favorite green salads. I got the recipe from a very tall and skinny raw foodist in Rochester, MN at a vegan get-together one warm Wednesday evening. Yes, we congregate en mass. At the time, we had been getting a weekly box of food from a local CSA. We were somewhat new to the CSA/Farmer's Market scene and had no idea what to do with the seemingly endless amounts of greens that were quickly accumulating in our fridge. Kale, Swiss Chard, mustard greens, collards, lettuce, spinach, beet greens and more. The only thing that kept popping into our heads was sear the thick ones, put some dressing on the limp ones.. UNTIL Jaben....

WOW, this salad is Terrific, and the color is amazing, what's in it?
I'm sorry, did you say almond butter with Kale? Braggs and olive oil? what the heck is Braggs? ... o.k. So I guessed the bell peppers and garlic, but are you CRAZY? Were you drunk when you thought of this combination, or is it intuitive to vegans to slather nut butter over greens?
...no matter, can I have some more?

That's basically how that went. And from that day on I've been bringing it to potluck afternoons with friends, but not family. I'd be ostracized for such a concoction.

• 2 bunches of Lacinato Kale (or whatever Kale you can find. We also like to use swiss chard or a mixture of the two)
• 1/4 cup Braggs (I actually prefer really good Tamari sauce - but this is cooked and will not do for a raw foodist)
• 1/3 C smooth Almond butter (natural peanut butter is a great sub)
• 1/3 C good olive oil
• 3 Cloves garlic
• 2 small bell peppers (red,orange or yellow - Green will Not do - ick)

1. Stack Kale leaves on top of each other. Roll them up and slice them into thin strips (1/4 inch chiffonade)
2. Slice peppers into thin, long strips
3. Blend other ingredients in food processor.
   
4. Toss Together.

Man-oh-man I love simple.