The queen of greens. What can I possibly be referring to? Well, it’s the top vegetable health fanatics’ grab when they go to the market, not to mention gaining HUGE popularity on trendy restaurant menus. I’m talking about the one, the only… my current health obsession… KALE.
We’ve all heard of it, eaten it, liked it, hated it and wanted to love it and/or need some suggestions on how to use it in the kitchen. Drumroll please… I am here to help you love it by giving you a gorgeous recipe to feature it! But first, let me give you some knowledge on why this veggie is worth all the hoop-la it’s receiving.
Kale is one of the healthiest vegetables on the planet. A leafy green, kale is available in curly, ornamental or dinosaur varieties and belongs to the Brassica family, which also includes cruciferous vegetables like cabbage, collards, broccoli and Brussels sprouts– who knew?! Not only is kale high in magnesium and vitamins A, C and K, just one cup contains only 36 calories, holds 5 grams of fiber, fulfills15% of the daily requirement of calcium and vitamin B6 and is a great source of copper, potassium, iron, manganese and phosphorus.
Another reason I’m obsessed with this gorgeous leaf? It’s versatile. You can chop it up for a salad base, juice it, substitute for iceberg in sandwiches or wraps, sauté it up with garlic & olive oil (as you would do with spinach) or blend it in your smoothie. Here is a recipe from my new cookbook, Cooking Healthy Together (available on my website) that shows you how I love to eat my kale – raw topped with other yummy veggies – and okay, some cheese, too – and tossed with my homemade simple vinaigrette. And like every recipe in my cookbook, it’s made in 5 steps or less!
Raw Kale Salad
- 1 bag (10oz) of kale leaves, stems removed
- 1⁄4 red onion, thinly sliced
- 5 cherry tomatoes, halved
- 2 tablespoons raw milk Gorgonzola cheese
- Freshly ground pepper
- 1 tablespoon extra virgin olive oil
- 3 tablespoons seasoned rice vinegar
- Juice of 1⁄2 lemon
- Salt and pepper to taste
*Whisk olive oil, rice vinegar and lemon juice together in small bowl; season with a pinch of sea salt and fresh ground pepper. Set dressing aside until ready to use – can be stored in the fridge for up to one week.
How To Make:
1. Wash kale and spin to dry if leaves are not already clean.
2. Place kale in a large salad bowl along with red onion, tomatoes and Gorgonzola cheese.
3. Toss with vinaigrette until all leaves are well coated.
4. Let salad sit for 2-5 minutes before serving (so the leaves can soak up the dressing and have more flavor).
5. Serve with freshly ground pepper.