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Kale - Organic - 2 Lb batch$20.00 -
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Kale - Organic - 2 Lb batch
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Kale salads are a staple for plant-based eaters, and these days you’re as likely to find them on salad bars as you are on upscale restaurant menus.
Kale stands up to big flavors and it is sturdy enough to survive a bit of mistreatment (e.g., being forgotten in the fridge for a few
days).
There are really only two things you can do to mess up kale salad beyond repair: not removing the stems from the leaves, and not massaging the greens. Kale stems are unpleasant to eat raw and it’s easy to remove them.
And if you simply coat kale in dressing rather than massage it on, the dressing doesn’t get a chance to soak in and tenderize the kale, so the leaves stay quite tough. (And a lesser grievance is giant pieces of kale—no one can gracefully shove half a kale leaf in their mouth!) This formula-style recipe breaks down the simplest of treatments for kale.
I’ve actually started to enjoy the taste of kale, but after a while, sauteing it with garlic and squirting some lemon on it gets old. This recipe not only has you boil the kale for a few minutes to soften it up, it adds panfried walnuts to up the excitement factor. Walnuts, whoohoo! (I know that sounds like sarcasm but I’m actually excited.)
| Calories: | Sugar: | Carbohydrates: | Fiber: | ||||
| Fat: | Sodioum: | Protein: |
Again, dinosaur kale is a better choice than other varieties here — the leaves are flat, so they’ll do a better job of containing all that Mexican goodness without making a mess. And it doesn’t have to be a burrito; this works for any kind of wrap. Collard leaves, another 1000-pointer on the ANDI scale, are probably the more popular faux-tortilla since they’re larger and more tender than kale. But hey, this post is about kale.