Raw Kale Fall Salad

 

I was at Sprouts this week buying vegetables.

I was waiting behind a man who was searching for the freshest bunch of kale in the batch who kept mumbling to himself about it being wilted. I had the baby in the shopping cart so I was in no rush.  Grocery shopping with him is like a field trip so I patiently waited my turn as I fed Bralio snacks from his lunch box.

While I was busy handing him a rice cake a woman arrived who was also searching for the perfect bunch of kale. I was thinking wow 3 people deep in front of the kale, you never would have seen this 10 years ago. She too was dismayed at the slightly wilted kale and asked me what I thought. I told her to put down the green kale and to try the Lacinato variety. She then asked me if the Lacinato was good for fermenting to which I had no idea. I just said that it was my personal favorite because the leaves were tenderer and I could eat it raw. She then looked at me aghast and said, “ I would never eat this stuff, fermented in small amounts is the only way I can get it down.”

I got to thinking about that comment. The first thing that came to mind is that things are not what they appear.

If I were to sit back and watch people in a grocery store buying kale I would assume they were going to eat it. That would make me happy because kale is super nutritious.

The second thing that came to mind was that in order to eat kale successfully and continuously a person needed to have a few good recipes. I started to feel bad for her because she probably didn’t.

That’s when this blog post came to me. I want to share a kale recipe that is palatable, simple and repeatable.

I want you to want to make it week after week. Most importantly I want you to like it enough that you eat more kale.

Kale is the Great Granddaddy of the green vegetables. It is a powerhouse of nutrients and cancer fighting properties.

It’s time to turn that kale frown upside down.

I want you to say, “OH Yummy Kale!” With Gusto

I know I’ve got a winning recipe when my husband comes home from work and eats a bowl of kale salad instead of reaching for a yogurt.

I’m routing for a winner in your house too.

Here it is, Enjoy!

-Dr. Purcell

 

Lacinato Kale aka Tuscan Kale

1 bunch Lacinato kale washed with 1 inch cut off the bottom stems

¼ teaspoon sea salt

2 tablespoons extra virgin olive oil

1/3-cup Parmesan cheese

1/4 cup toasted pine nuts (Trader Joes has these already toasted)

 

With kitchen scissors cut the kale leaves into quarters

Place in blender on pulse. I use a ninja and pulse it until finely chopped.

Spoon kale into bowl. Add sea salt, olive oil, Parmesan, and pine nuts. Mix thoroughly and let sit for about 15 minutes. The longer it sits the more the salt and oil will soften and liberate the nutrients from the kale making it a yummy side to pair with any meal.