Tuesday, July 10, 2012

Kale Crazy

Among the healthy/ local food focused community there seems to be a bit of a recent infatuation with kale: cooked, raw or turned into chips. It's a leafy green, and is very green, so therefore really good for you, and it's also easy to prepare, you don't even have to cook it. I know, I didn't really believe it would taste good raw either, until I tried it. Kale, chopped and  "massaged" with a little olive oil, salt and lemon juice....and anything else you'd like is tender and delicious. My recent favorite version was kale tossed with a creamy avocado dressing made by blending an avocado with the juice and zest of a lemon, and some salt and pepper, topped with some toasted almonds. Simple and delicious, and nutritious, because it actually tasted great, so people ate it!

For the salad pictured above, I tossed the kale with olive oil, lemon juice and a pinch of salt and pepper, then topped it with diced avocado and roasted pumpkin seeds. 

To prepare the salad, take one large bunch of kale and remove the thick part of the stems.  Roughly chop or tear the kale into 2-inch pieces. Toss with your favorite dressing or just a squeeze of lemon juice, oil and a pinch of salt which helps to tenderize the greens. Gently squeeze the greens with your hands as you toss. This salad is delicious with nuts or seeds, cheese, or other vegetables such as bell peppers or thinly sliced red onion. 


Any favorite kale recipes? Please Share!

1 comment:

  1. I agree that kale seems to be really trendy right now. The Bi-Rite Cookbook from Bi-Rite Grocery in San Francisco even swears that kale is the ideal green for Caesar salad! I've never had it raw but I love it cooked or sauteed in every way. I love Brazilian-style kale (sliced into thin ribbons and sauteed only until bright green, served with feijoada - black bean stew - and white rice) and Portuguese caldo verde (kale, potato and chouri├žo stew). Yum!