Of course kale is so trendy right now. It seems that people either love it or hate it. Me, I've always loved it and think it is such a versatile veggie. The fact that it is wondrously healthy is just a magical bonus.
Sometimes I hear people saying they don't enjoy kale because it's too hearty in texture or strongly flavored. I actually find kale rather mild in taste, sweet and a bit like cabbage. Uncooked, though, it certainly has some texture. I have to admit that, as a chef, the first thing that crosses my mind when people say they don't like it is, "Oh, you have just never tried it prepared properly." But I don't want to invalidate anybody's tastebuds, so I'll just put that thought to the side and instead, offer a simple recipe for eating raw kale.
I received the beautiful, fresh bunch of curly kale shown above from my local CSA, Osprey Farm. This type of kale has pretty thick stems, so I clean it by folding each leaf in half and tearing the stem out of the middle. Discard the stems, then tear or cut the leaves into bite-size pieces. I tear them by hand directly into my salad spinner, then give the kale a quick bath.
Once the kale is rinsed and dried, pour it into a big bowl. This picture shows my biggest 6-quart glass bowl, full to the brim of yummy kale. It also shows the only other ingredients you'll need for this very simple recipe: 1 lemon, some kosher salt, and some flavorful olive oil.
Sprinkle the kale with the juice of 1 small lemon, about 1 to 2 tablespoons. I like my salad to be really lemony, but you can adjust this to your personal taste. Also sprinkle with 1/4 to 1/2 teaspoon of salt, again to your taste. Start with the smaller amount, you can always add more at the end. Then, make sure your hands are well-washed, and start giving that kale a good, relaxing massage. Keep squeezing the kale leaves between your fingers until the leaves soften and darken, about five minutes. When you're done, the kale will have shrunk in size by at least half - it will almost look like it's cooked! Finally, drizzle your salad with the olive oil, again 1 to 2 tablespoons. Taste for salt and adjust if needed.
Sometimes I hear people saying they don't enjoy kale because it's too hearty in texture or strongly flavored. I actually find kale rather mild in taste, sweet and a bit like cabbage. Uncooked, though, it certainly has some texture. I have to admit that, as a chef, the first thing that crosses my mind when people say they don't like it is, "Oh, you have just never tried it prepared properly." But I don't want to invalidate anybody's tastebuds, so I'll just put that thought to the side and instead, offer a simple recipe for eating raw kale.
I received the beautiful, fresh bunch of curly kale shown above from my local CSA, Osprey Farm. This type of kale has pretty thick stems, so I clean it by folding each leaf in half and tearing the stem out of the middle. Discard the stems, then tear or cut the leaves into bite-size pieces. I tear them by hand directly into my salad spinner, then give the kale a quick bath.
Once the kale is rinsed and dried, pour it into a big bowl. This picture shows my biggest 6-quart glass bowl, full to the brim of yummy kale. It also shows the only other ingredients you'll need for this very simple recipe: 1 lemon, some kosher salt, and some flavorful olive oil.
Sprinkle the kale with the juice of 1 small lemon, about 1 to 2 tablespoons. I like my salad to be really lemony, but you can adjust this to your personal taste. Also sprinkle with 1/4 to 1/2 teaspoon of salt, again to your taste. Start with the smaller amount, you can always add more at the end. Then, make sure your hands are well-washed, and start giving that kale a good, relaxing massage. Keep squeezing the kale leaves between your fingers until the leaves soften and darken, about five minutes. When you're done, the kale will have shrunk in size by at least half - it will almost look like it's cooked! Finally, drizzle your salad with the olive oil, again 1 to 2 tablespoons. Taste for salt and adjust if needed.
You can see here how much the kale shrinks down after it is massaged. It's now darker, tender, and only takes up less than half the bowl. It will store in your refrigerator for several days like this, so make a bunch on Sunday and you can use it as the base for lunch salads for most of the week.
I find this salad delicious even on its own, but the fun part is, you can now top it with your favorite salad fixings!
Some of my favorites are:
- fresh tomato and avocado chunks and diced red onion (tastes like kale-o-mole!)
- pumpkin seeds, sunflower seeds, walnuts, or almonds
- grated carrot or jicama, or fresh radishes
- leftover roasted veggies
- dried fruits like cherries or cranberries
- pomegranate seeds
- strong cheeses such as parmesan or feta
Really the sky's the limit, so use your imagination and have fun. Also, although this salad is technically already dressed, the dressing is very light. If you'd like to add another flavor, just add a small dash of your favorite dressing. I find caesar, tahini, and sesame flavored dressings all pair well with the kale, as does peanut sauce.
I hope you all try this salad, and maybe it will change some of your minds about raw kale.
Love to you all. Amy
I find this salad delicious even on its own, but the fun part is, you can now top it with your favorite salad fixings!
Some of my favorites are:
- fresh tomato and avocado chunks and diced red onion (tastes like kale-o-mole!)
- pumpkin seeds, sunflower seeds, walnuts, or almonds
- grated carrot or jicama, or fresh radishes
- leftover roasted veggies
- dried fruits like cherries or cranberries
- pomegranate seeds
- strong cheeses such as parmesan or feta
Really the sky's the limit, so use your imagination and have fun. Also, although this salad is technically already dressed, the dressing is very light. If you'd like to add another flavor, just add a small dash of your favorite dressing. I find caesar, tahini, and sesame flavored dressings all pair well with the kale, as does peanut sauce.
I hope you all try this salad, and maybe it will change some of your minds about raw kale.
Love to you all. Amy