Kale is so hot right now
It’s like quinoa circa 2009.
And rightfully so given that it is the ultimate super food. In fact, I have seen it labeled “The Healthiest Vegetable on the Planet.”
Chew on that, Popeye.
It’s strongest selling point (in my book, at least) is that it is packed with antioxidants, such as carotenoids and flavonoids, that help protect against various cancers. And given our household’s recent first hand experience with the C-word, I’m all for kicking cancer’s butt. Particularly when the butt kicking tastes so damn delicious.
Delicious may not be the first thought that comes to mind when you think Kale. In fact, when I had my first run in with this leafy green I was less-than-thrilled.
And by “less-than-thrilled,” I mean I spit a wad of chewed up kale cud into the garbage (fiiiiine, compost! We’re really getting earthy ’round these parts). I couldn’t stomach the bitterness.
But I’ve learned a thing or two since my inaugural Kale experience, and have mastered a few recipes that make this leafy green a delicacy. Kale Chips and Sausage Kale Soup are now staples for us Carts. I’ll be sure to document those recipes in future posts. But this week, our friends came over armed with the goods to make this “Massaged” Kale Salad that is unbelievably delicious, and probably the healthiest thing I have ever consumed. I could honestly eat this everyday, and probably gain super powers in the process.
Raw kale? YES! Raw kale. Delicious raw kale. You’ll be bench pressing cars in no time.
I cannot take credit for this brilliance, but I can certainly help spread the super powers.
Ingredients:
1 head kale
1 clove garlic, minced
1 lemon, juiced
3 capfuls apple cider vinegar
1-2 tbs. Bragg liquid aminos (a gluten free, low sodium version of soy sauce)
3 tbs. sunflower seed butter (sugar-free recommended, but not necessary)
Handful of sunflower seeds
Handful of dried cranberries
Directions:
1. Before you do anything else, mince the garlic and juice the lemon. Put the garlic in the lemon juice to soak while you prep the rest of the salad. This makes the raw garlic less intense.
2. Remove the kale leaves from the stems. Then, wash the kale leaves and chop into small pieces.
3. Pour the lemon/garlic mixture onto the kale, along with the apple cider vinegar, sunflower butter and liquid aminos.
4. Time to get messy! You are literally going to massage all of the ingredients into the kale leaves for around 2 minutes. That’s right. Pretend that kale is some gorgeous lad or lass’s shoulders and get to caressing. The kale will begin to juice and break down so that the taste isn’t nearly as bitter. The leaves will shrink to about half their original size. Taste as you go and add ingredients as desired.
5. Last step, add sunflower seeds and dried cranberries to taste.
And voila! The healthiest salad on the planet is complete! And for this very reason, we have planted an entire garden box of kale in our kitchen garden beds. I can’t wait to see what it feels like to fly and see through brick walls.
Also, that lovely ceramic bowl holding that delicious kale salad is courtesy of Jackie Sedlock Pottery. We purchased Cartwheel Farm from the Sedlock family and they gifted us some of Jackie’s beautiful pottery as a housewarming gift. You can grab your own here.
Photos: Courtesy of Ashley Weeks Cart
