This recipe (the first of two on Kale) comes from Cayley- a former Lethbian, now living in Montreal.
I’ve been meaning to send a couple recipes your way that you might want to post on your blog. This past year I discovered two amazing kale recipes. Prior to these I only ever put kale in soup and didn’t really know what to do with it otherwise. They are both very simple but have become favorites.
Here is the first of her two recipes; Kale Salad:
- Rinse kale and remove leaves from stems but try to keep them intact as much as possible cuz its easier to chop.
- Make a little stack of leaves and then roll them up tightly.
- Slice the roll into very thin little shreds. Do this until you have a very large bowl full of the kale shreds (cuz they shrink down a lot).
- Squeeze 1/2 a lemon on the kale. Here is the most important step: Squish the kale and lemon juice with both hands, tear it up and scrunch it until it is nice and soft. The lemon juice softens the fibres.
- Once it is dark green and soft add 1 large ripe avocado that you squish with a fork, 1-2 Tbsp. olive oil and plenty of salt and fresh ground black pepper to taste. I like to be generous with the salt and pepper to cut the sourness of the lemon.
My mom introduced me to this salad and she claimed that she had a craving for it everyday. It is rare that a salad is described as addictive, but I would confirm that this salad is exactly that.
Watch for the next Kale recipe soon- Roasted Kale chips!
A bit of information regarding nutrition on kale (via vegpeace.org):
- Kale has one of the highest levels of antioxidants of any vegetable
- It’s especially high in lutein and zeaxanthin, which prevent macular degenration (vision loss in old age).
- As a member of the cabbage family, it’s loaded with anti-cancer phytochemicals. As if that wasn’t enough, there’s plenty of chlorophyll, mancanese,calcium, b-vitamins and fiber
I have grown Kale in my garden many times; it is super-easy and a very hardy plant. It can last well into the fall and even winter if covered. It will supply your kitchen summer-long as long as you trim it back frequently. It grows back with vigor and the young leaves are good raw in salads. Older leaves are good cooked, or prepared as Cayley has suggested above. Seeds can be hard to find as it has not gotten as popular as it should be. Try a seed mail order catalogue if you are looking for some.