Today's Superfood: Kale
Vitamin A, vitamin C, vitamin K, calcium, iron, potassium
It took me a while to get used to raw kale. I like greens just fine, but I've always preferred them cooked. I thought raw kale would be bitter and tough.
Then I tasted Sippity Sup's kale "Caesar" salad at a Food Bloggers Los Angeles potluck. Tuscan "dinosaur" kale finely shredded, bright and lemony, dressed with salty anchovies and showered with grated cheese - this kale salad won me over.
Now that I'm trying to eat more greens (thanks to sage advice from my health coach, Rachael Pontillo of Holistically Haute Wellness), I'm turning to kale salad at least a few times a week. I'm too lazy to open a tin of anchovies, so I keep it really simple: kale, lemon, olive oil, grated cheese, salt and pepper. I actually prefer this salad made a few hours ahead - the acid and salt wilt the kale and smooth the bitter edges slightly.
Click here for a list of all the Superfoods Month recipes in this series
Simple kale salad for Superfoods Month
A bright lemony salad using raw kale. Use whichever variety you prefer - Tuscan kale will wilt a little more than curly kale.
- 1 bunch Tuscan or curly kale
- juice of 1 lemon
- 1/4 cup olive oil
- 1/4 cup parmesan, Romano or Grana Padano cheese, grated
- salt and freshly ground pepper
Wash the kale well by submerging it in cold water, swishing it around, then lifting it out of the water so the dirt remains in the bottom of the bowl. Dry in a salad spinner or a clean towel. Strip the leaves away from the center stem and cut the leaves crosswise into thin strips. You want to get the strips as thin as possible.Put the kale into a large bowl and add the lemon juice, olive oil, grated cheese, salt and pepper. Toss well. Serve immediately if you like your kale very stiff, or let the salad sit at room temperature for 20 minutes or in the refrigerator for at least an hour if you prefer it a bit wilted.
DetailsPrep time: Cook time: Total time: Yield: 2 servings