The kale trend may be over but there’s no denying its nutritional qualities.
Vitamins, minerals, antioxidants, what’s not to love? There is even talk of cancer prevention with this green goddess! And you can find out more about its nutritional elements here: http://www.webmd.com/food-recipes/features/the-truth-about-kale
It is quite a ‘Marmite’ vegetable, you either love it or hate it, well actually, you can also be indifferent to it, my husband is for a start. But my point is, get a bad batch of kale served to you and it can put you off for life. If served properly and treated how it should be, it can a delicious, healthy and fulfilling dish.
This kale salad is easy (by now, you should know that if I put up a recipe, IT IS GOING TO BE EASY, super easy), tasty and quite therapeutic to make. You’ll see what I mean if you give it a go.
For this, if you can get fresh whole kale then do, but if like me, all you can get is the pre-sliced bagged stuff, then that will have to do. Just remember to take out any big bits of white stem stuff that’s still in there – this can be quite bitter.
1 head Kale, cleaned, stemmed, and sliced into thin ribbons (if bagged stuff, voila – done for you)
1 teaspoon salt
⅛ teaspoon cayenne pepper
½ teaspoon ground cumin
1 tablespoon extra virgin olive oil
1½ tablespoons apple cider vinegar
- Put your prepared kale into a large bowl.
- Add oil, vinegar, and spices to kale.
- Next comes the therapeutic bit, massage the oil, vinegar and spices into the kale leaves for about five minutes. Careful if you’ve got cuts on your fingers though – ouch.
- Put the bowl with the kale in the fridge for about an hour then serve.
We served ours with roasted carrots and breaded chicken steaks (it’s all about compromise in our marriage, I try to make healthy meals – husband has to have something to balance that out..) but I’m sure you can do something better than that!