Monday, January 30, 2017

Green is Gorgeous

One Christmas at dinner, my brother's girlfriend began telling my family about a fabulous kale salad recipe she had found.  As she described the recipe, my family began to smile - everyone recognized my recipe.  She looked around and asked why we were all smiling - my brother broke it to her: "My sister published that recipe years ago."

I began sharing delicious super healthy recipes - some raw, some not - in 2006 and 2007. I knew how healthy kale is, but I am a lazy, impatient cook.  Therefore I came up with a simple and easy kale salad Sometimes, depending on its season, the leaves can be more hard and bitter.  I faced just such an adverse salad at another family dinner for about 20 people.  My kale salad that just wasn't perfect and yummy.  I came up with back up plan.  If you can't get the salad to taste delicious, just throw it in a very hot cast iron skillet with a tablespoon of water and quickly close the lid for 1 minute.  A failed salad can still make a great sautee.

Since I can't say enough about how much better my health and weight have been since I added green veggies to my regular eating habits -- here it is again - My favorite way to prepare kale salad.

RECIPE:
Use the softest kale you can find at the market.  If it is a small bunch or if you are entertaining several guests, use 2 or 3. Sometimes dinosaur kale is softer than curly kale, and sometimes vice-versa. If you can find "siberian kale" it is usually super tender.

Cut any thick portions of stem out of the leaves and rinse them well (more mature kale will have fatter stems than younger plants)  Chop the kale into fairly small pieces.