Kale Salad

 This recipe features kale, such a great source of nutrition.

The flavonoids and sulfur-containing compounds called glucosinolates are believed to have antioxidant properties, as are two other compounds that kale delivers, zeaxanthin and lutein, both thought to play a role in protecting the eyes.

This recipe is a favorite of our neighbor Ken who says he doesn't normally like Kale! 🙂

Ingredients:
1-2 heads curly kale (or 8 oz bagged kale)*
dash of salt
optional:  ½ cup shredded cabbage and/or ½ cup shredded carrots

2 T toasted sesame seeds*

Dressing:
1/4 cup olive oil
1/4 cup rice wine vinegar
1 T sesame oil
1 ½ teaspoons sugar
½ teaspoon sea salt
½ teaspoon freshly ground pepper

* To toast the sesame seeds, roast in a pan with a bit of oil or bake on a cookie sheet lined with aluminum foil and sprayed with Spectrum Olive Oil spray.  Watch the seeds closely as you want them to brown but not burn.

Directions: Unless using bagged kale, strip kale of stems and tear into small pieces, and soak in a bowl to get rid o any sand/dirt and spin dry.  To allow for easier digestion, drizzle the kale with olive oil and add a dash of sea salt and massage kale with your hands for a few minutes until it softens.  You can leave the olive oil and salt on the kale overnight as well, allowing the kale to further soften

Toast seeds (see above).  Toss all ingredients together and let sit for 30 minutes before serving.  This simple and delicious salad will hold for two days.  You can also serve warm as a side dish.  Enjoy!

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