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Kale: quick, easy, delicious. June 19, 2014

Posted by ourfriendben in recipes.
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Silence Dogood here. For me, kale was love at first sight (and bite). I loved the look of the curly leaves, and the taste and texture had me hooked. Even kale’s rise to stardom hasn’t made me abandon it for other greens people aren’t constantly raving about (though I love you too, mustard greens and arugula). But one thing drives me crazy about the kale fad: the idea that if you don’t fuss endlessly with the poor kale leaves, they’re not worth eating.

Okay, I love sauteed kale with minced garlic as much as the next girl. I love kale mixed in with other nutritious greens in a classic saag paneer, or wilted with spinach and served up with a good splash of balsamic vinegar and a dash of mineral salt (RealSalt, Himalayan salt, and the various sea salts all work for me). But spare me the kale chips, green smoothies (omg), and hand-rubbed salads, or the shredded kale salads smothered in gloppy dressing and coated with dried fruit, presumably to mask the taste.

Hey, guys, the taste and texture of raw kale are great. No need to fuss, fuss, fuss. My favorite kale salad is so easy, and so good. All you need to do is get some of that fresh curly-leaf kale and some greens that can stand up to it, like romaine lettuce and radicchio. Wash, dry, and rip the greens into bite-size pieces, then toss them in a big bowl.

If you can find those scallions (green onions) with fat onion bulbs on the bottom, cut up a bunch, slice the onions, and toss them into the bowl; otherwise, add half a diced red or sweet onion (such as Vidalia or WallaWalla). Add a diced red, yellow or orange bell pepper, some yellow, red, and orange cherry tomatoes (if you can find them, otherwise, use the color or colors you can find), and a heaping handful of pepitas (roasted, salted pumpkinseeds).

Mix or toss it all together, and top your salad off with sliced hard-boiled eggs and shredded sharp white Cheddar or crumbled Gorgonzola cheese. Then all you need is some salt, fresh-cracked black pepper, extra-virgin olive oil, and balsamic vinegar to make the salad sing. Protein, vitamins and minerals, fiber, and great flavor all in one colorful package! No kale-leaf rubbing required.

‘Til next time,




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