Tonight for dinner I ventured into unknown territory and fixed a salad with kale. I haven’t had much experience with kale, other than in smoothies that friends have made. I typically don’t like strong-flavored greens. However, I found this salad on pinterest and it sounded rather wonderful so I decided to give it a try. Plus, it’s amazingly healthy, so it would be good to learn to incorporate it into my diet more often. I’d read some tricks online and several sites said to trim away the large veins and to cut the kale very finely to help minimize the fibrous texture. They also recommended massaging the kale once cut to make it more tender, so this might be a great meal when you need to work out some stress. I paired the greens with a cooked bag of mixed grains (which I seasoned with a bit of thyme, salt, and pepper). Then I added in pomegranate seeds, toasted walnuts, and goat cheese crumbles. Oh, it was delicious!
This is a great way to introduce kale, especially if you’re tentative, but the mix of textures and flavors cuts down the intensity of the kale. (I actually tasted some kale on its own and found I liked the flavor – a bit like raw broccoli.) I rounded out the salad with a slice of my homemade zucchini bread and it made for a satisfying healthy supper. Definitely will be making this again soon.
Blessings to you,