Created by Marti Wolfson
Kale has been the comeback kids of the vegetable kingdom over the last few years. No longer garnish on catering platters, this king of the cruciferous family is loaded with cancer fighting properties as well as high in calcium, Vitamin A, C and K. Kale is a wonderful vegetable to bring into your weekly repertoire since it goes well in salads, soups, sautees, and green smoothies. Kale salad is easy to make and lasts in the fridge up to 5 days.
- 1 bunch Tuscan kale, de-stem the leaves and chop into bite-sized pieces
- 1-2 garlic cloves, minced
- juice of 1 lemon
- Pinch of red pepper
- 1 oz. grated Parmesan or Drunken Goat cheese (optional)
- 3-4 T. olive oil
- Sea salt to taste
- black pepper to taste
- ½ cup grape or cherry tomatoes, halved
- 1/3 cup toasted pine nuts or sunflower seeds.
Wash the kale and drain. In separate bowl combine the garlic, lemon, pepper, olive oil salt and pepper, and whisk. Pour the dressing onto the greens and massage for about 5 minutes. Gently mix in the cheese and tomatoes. Refrigerate a few hours to marinate the greens. When ready to eat garnish with nuts or seeds.
Bon Appétit !