Thursday, March 29, 2012

A tribute to kale

Kale is an amazing green. It's been touted for its antioxidants, anti-inflammatory, and anti-cancer nutrient. It comes in different varieties such as lacinto (dino), curly, and red Russian. I like curly, but the only organic available was the dino variety. For kale, I can be flexible. It's also super important to buy organic kale as it is a very heavily pesticide sprayed item. Aphids love the cruciferous green. To highlight it's versatility, it can be eaten raw or cooked.

Raw kale salad with fresh strawberries and toasted walnuts


Kale and white bean soup

Dino kale was stemmed and finely shredded and tossed in raw apple cider vinegar and allowed to sit for a couple of hours to help break down the fibers of the chewy green. To serve, toss with fresh baby spinach, sliced strawberries, whole leaf mint, and toasted walnuts (soak them first!), fresh lemon juice, extra-virgin olive oil, and red Alaea Hawaiian sea salt.


Simple soup, simple flavors. Extra-virgin olive oil, garlic, lemon thyme, a touch of dried thyme, yellow onions, kale stems, celery, cooked cannellini beans, and vegetable stock.

1 comment:

  1. Can anything be done to make the stock a darker color without adding anything bad?

    ReplyDelete