Monday, March 5, 2012

The Many Shades of Kale

Kale is a favorite green for health foodies and farmers alike because not only is it nutrient dense, but it's also super hardy so we can easily grow this throughout the year! I laugh that I have kale for just about every meal because it's so versatile, I'll just choose a different color of kale each time. Below is a recipe for an excellent massaged kale salad. I know, massaged kale? What is that? Well by massaging kale with salt you can break down the fibers into a more pleasing texture and tame some of the bitterness so it can be eaten raw. Delicious! And yet another way to incorporate this delicious green into your diet.

1 bunch kale
1/2 teaspoon salt
1 apple
2 medjool dates
1 teaspoon olive oil
1 1/2 teaspoon apple cider vinegar

Wash the kale and spin or pat dry. Remove the stems and discard. Chop the kale into thin strips and put in a bowl. Sprinkle with the salt and massage with your hands for 1-2 minutes, just like kneading bread.

Wash the apple and chop it into thin slices. Remove the seeds from the dates and cut into bit size morsels.

Using a paper towel squeeze any excess liquid out of kale and transfer to a salad bowl, toss with apple and dates, drizzle with oil and vinegar and season with pepper. Taste and season to your liking.

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