Kale is a tremendously nutritious green, readily available during the gray winter months- but is it possible to fall in love with it?
No doubt most of you have heard all the remarkable benefits of dark leafy greens. It turns out that Kale is the superstar of them all! It’s packed with vitamins {1 cup=180% RDA of Vitamin A, 200% Vitamin C, 1,000% Vitamin K, 15% Calcium} plus fiber, minerals and leutine. All these letters and numbers add up to a heart healthy, blood healthy vegetable that would be really good for those who are at risk for heart disease- and just incredible for the rest of us. Not to mention all that goodness for a mere 30 calories!
This is all well and good, but I don’t know about you…. I’ve never really been a big fan. I find all the winter greens such as Collard greens, Mustard greens, Beet greens, Kale and Escarole tough and bitter. I’ve also have had a few bowls of Collards in the South (which may be the fault of the restaurant) that I found to be soppy and a bit gray/brown. I chalked it up to an acquired taste (and still may be).
Earlier this season I stumbled upon a shaved Brussel Sprout recipe, and the raw, tough leaves were incredible, especially when allowed to be subdued by languishing in a vinegar and oil dressing. Surely this would be the answer for Kale too.
And it is.
Even better is the notion of “massaging the leaves”, which aids in the breakdown of the cell walls, not only turning the mass into a bright, delicious green, but also turning the tough to tender.
A healthy pinch of salt brought out a bit of the sweetness- and then an amazing thing happened.
I, in fact, have found a new love. There is a “tooth” to Kale, even with this technique, but it’s satisfying, and the leaves are not bitter. I found myself gobbling it up with eyebrow lifting amazement. Sorry Spinach- there’s new kid in town.
If you’re a fan of sauteed greens, I’ve been told the trick is to boil the greens first in some salted water for approximately 3 minutes. Then remove them, squeeze out the water, and then sautee like spinach. The water and salt softens them while preserving some of the green and opens them up to receive other flavors, such as garlic and oil.
I do hope if you’re not a Kale fan that you give recipe this a whirl. Who knows, you may begin your own romance.
- 2T Cider Vinegar
- 2T Walnut oil
- .5t Salt
- .5t Honey
- .5t ground black pepper
- 6c Kale, washed and chopped
- 1 Granny Smith apple, thinly sliced
- .5c celery, chopped
- .25c red onion, thinly sliced
- 2T pepitas (pumpkin seeds)
- Combine the first five ingredients in a large bowl. Add the kale. Toss with the dressing and with your clean hands work the dressing into the leaves by pinching and squeezing.
- The leaves will start to turn a deep green color after about a minute.
- Add the remaining ingredients and toss to combine.
- Serve.
