The Tale of Kale
Kale The latest SUPER FOOD is kale and there is a great nutrition story behind these green leaves! Many pass on this super green by as they think it is too tough. If you remove the stems and julienne...
The latest SUPER FOOD is kale and there is a great nutrition story behind these green leaves! Many pass on this super green by as they think it is too tough. If you remove the stems and julienne this green, you will be pleased with the results. Another secret is to dress your salads in advance to begin to soften the hardy green.
Southwest Style Kale & Broccoli Slaw Salad – adapted from Stephanie Smithmyer
- 1 bag of broccoli slaw
- 1 bunch of fresh kale, cleaned, deveined and finely chopped
- 1 bunch of green onions, sliced thin, using the whites and some of the greens
- ½ cup dried cranberries
- 1 cup toasted almonds, walnuts or pecans
- ½ cup sunflower seeds
Sweet & Spicy Dressing:
- ½ cup of Chipotle mayonnaise
- ¼ cup of Mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Sriracha sauce
- ¼ teaspoon cayenne pepper
- 2 tablespoons olive oil
- Salt & Pepper to taste
For the dressing, mix together mayonnaises and all other spices. At the end, whisk in the Olive Oil to incorporate and thicken. Salt and Pepper to taste. Can be made ahead and stored in the fridge.
Dress the salad lightly before ready to serve. For best results allow the dressed salad to rest at least 15 – 20 minutes before serving. This allows the flavors to combine with the hardy kale and broccoli slaw.
Kale Salad Finished with Fruit and Lemon Dijon Dressing – adapted from Epicurious
- ½ cup chopped almonds – toast at 350 degrees for about 10 min – do not burn - Optional
- 1 - 2 bunches of kale – center stems removed, julienned
(Suggest that you purchase kale fresh and not pre-bagged and washed. Much easier to remove stems off the stalk and this will be the freshest way to get your kale.)
Top prepped kale with toasted nuts and fruits of choice. Some alternatives would be apple, pear, blackberries, blueberries, raspberries or strawberries. I suggest two to three fruits. If using frozen fruits, allow them to thaw.
Fresh Lemon Dijon Dressing –
- 1 shallot peeled and finely chopped
- 2 - 3 cloves of garlic – finely grated on a rasp
- 1 bunch of parsley – stems removed
- ¼ cup lemon juice – fresh squeezed
- ½ teaspoon Kosher salt
- 2 tablespoons Dijon mustard
- ½ cup olive oil
In food processor, or in a small bowl with a whisk, combine shallot, parsley, lemon juice and salt. Add in oil slowly to combine. Pepper as needed.
I hope these two different salads highlighting kale will have you re-thinking this great green. Kale has a great story to tell!