By Jen T.
I saw a funny comic strip recently.
Two characters talking:
“They found the secret to health and happiness!”
“Don’t tell me it’s Kale…. It’s kale, isn’t it?”
We all have at least one friend who touts the *wonders* of kale. “It’s a superfood!” “Put it in a smoothie- you’ll never know it’s there!” ( * cough, cough* “liar”) “Vitamin A, Vitamin C, Anti-oxidants, Anti-cancers, etc…”
Kale really is good for you. Problem is, up until a year ago the only way I liked kale was in Zuppa Toscana- You know, the cream soup full of sausage and bacon with a slight garnish of green stuff? I’m guessing drowning your vegetables in heavy whipping cream isn’t the most effective way to eat a superfood?
Then a chef-friend showed me this trick: Massaged Kale Salad.
Take the plain bunch of kale, strip the leaves from the stem, tear into bite sized pieces, and toss the kale leaves with a teaspoon or so of Extra Virgin Olive Oil(EVOO). Because kale tends to resist dressings you need to get your hands dirty- using your fingertips, rub the kale leaves so that the entire surface of each leaf gets covered in oil. Then let it sit for at least 20 minutes- up to 4 or 5 days in the fridge (so you could make a big batch on Sunday for a whole week’s worth of lunches). When you’re ready to eat it drizzle with a little bit of acidity (red or white wine vinegar, lemon juice, lime juice, etc) and add whatever other vegetables suit your fancy that day. Told you- simple!
Here’s my favorite combo: kale, roasted butternut squash, black beans, avocado, fresh cilantro, sprouted pumpkin seeds, marinated artichoke hearts, red cabbage, roasted beets, and red wine vinegar. Leftover chicken breast also tastes great in here!
Give it a try and tell us what you think- does it make you want to join the kale crowd? 🙂
We wish you good health,
Columbia Basin Racquet Club