Produce Superstars: If You Want to Eat More Kale, Here’s a Refreshing Way to Do It.

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I know you’ve heard what a nutritional powerhouse kale is, and if you’re like me, you’ve probably vowed to eat more of this highly-regarded cruciferous vegetable.  Although I happily eat most veggies, up until now kale has not been one of my favorites. Boiled, it seemed rather stodgy and boring, and while it’s good stir fried with garlic, that gets tiresome too. Lately, to my surprise, I’ve become an enthusiastic convert to eating kale raw. I’ve discovered that the secret to making an appetizing kale salad is to take it off the stem, cut it fine (think coleslaw), and marinate it for an hour or more in a tasty dressing. Another secret, of course, is to use only tender, young kale, either grow your own, or be a very selective shopper. If kale isn’t available, cabbage or collard greens would be happy to receive similar treatment. I think you’ll agree that when the weather heats up, this Citrusy Red Kale and Arugula Salad is a refreshing alternative to the usual mixed greens (recipe after the jump).

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