For frequent readers of this blog, you know that I am a big fan and proponent of kale. I love that it is one of the most nutrient-dense foods available to us—a true superfood—and it has been masquerading as a garnish all these years! It is the unsung hero of the vegetable world, if you will. I also love its versatility, which is on display in the recipes below. The first recipe is the simplest way to prepare kale. You won’t believe how simply using your hands can make a once bland food come alive. In the second dish, it is lightly sauteed or ‘wilted.’ And in the third, the raw form is combined with another under-appreciated green and some fresh fruit. Enjoy!
1 bunch fresh kale
1 Tbsp apple cider vinegar
2 Tbsp extra virgin olive oil
1 Tbsp sesame or sunflower seeds
Kale and Pepper Stir-fry
1 bell pepper, sliced 1 Tbsp soy sauce
2 tsp fresh ginger, grated ½ tsp sea salt
2 Tbsp extra virgin olive oil ½ tsp sesame oil
1 bunch fresh kale, torn from stalks 1 tsp sesame toasted seeds
Sautee the bell pepper and ginger in olive oil in a large skillet over medium heat until tender (2-3 mins).
Kale, Radicchio, and Apple Salad
½ bunch fresh kale, torn from stalks 2 Tbsp apple cider vinegar
½ head radicchio ¼ tsp black pepper
1 apple, sliced ¾ tsp sea salt
¼ cup extra virgin olive oil ¼ cup chopped raw walnuts or cashews, chopped
Combine the apple slices (or substitute a handful of dried cranberries), olive oil, apple cider vinegar, sea salt, and black pepper in a large bowl.
Add kale and radicchio and toss to combine.
Sprinkle with chopped nuts.