When the weather's hot and I need some real sustenance, I turn to KALE SALAD. Kale has gotten a lot of attention lately for being a "super food." It's gained a trendy status that has surely resulted in one too many kale tattoos and garage band names. Regardless, it's a great tasting leaf and it makes a lovely salad.
- There are many varieties of kale, from flat leaves that look like collards to ruffled leaves that crinkle like a ballerina's tutu, to leaves that look like they're bubbling.
- Kale gets sweeter after the first frost. This happens because the water in the plant starts turning to alcohol (sugar!) to protect the plant from below-freezing temperatures.
- Kale grows well nearly year-round, even on the east coast.
Here's how I make KALE SALAD:
- Slice or dice kale. Small, tender leaves can be cut up as-is; larger ones should have the center stem removed.
- Place in bowl with a drizzle of oil (pick an oil based on what you plan to top the salad with; I usually pick olive oil or coconut oil, though canola works fine, too).
- Massage the kale. Really.
- Add your toppings [see suggestions below] and any dressing additions (try soy sauce, balsamic vinegar, lemon juice...).
- toasted nuts (I like almonds)
- sauteed or raw onion
- raw crushed garlic
- beans (chickpeas or edamame are great)
- salty crunch (try sesame crackers or crumbled tortilla chips)
- raw onion
- fresh herbs
- whatever's ready to be eaten in your garden or fridge!
Have you made kale salad? Share your favorite toppings in the comments section below!