Kale Salad

Kale the super food!  Listen to this: kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. It claims to have potent anti-cancer properties, has a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells, provides cardiovascular support by helping lower cholesterol, and assists in the body’s detoxification process.  Kale is a cousin to broccoli, cabbage and brussel sprouts and it peaks from the middle of winter through the beginning of spring.  Flowering kale looks nice in your garden.

Kale Salad

But enough about that.  How does it taste?  Let’s just say that my oldest proclaimed “I don’t eat salad.” However after he tried it, he changed his tune: “can I have a whole plate?”  My friend Julie W. loves eating this salad when she is in Aspen, CO.  She found the recipe, made it for a girls’ lunch recently, and the kale salad has arrived on the Dallas scene.  This salad originated at the restaurant, LuLu Wilson, which has since closed but if visiting Aspen, stop by CP Burger and try it there.  Or if not traveling soon, make one at home.

Ingredients

1. 1 bunch dark green kale with no yellow edges (once cut, it makes about 2 cups)
2. 2 T extra-virgin olive oil
3. 1 T lemon juice
4. ¼ C currants
5. ¼ C grated parmesan cheese
6. ¼ C pine nuts, not toasted

Using a very sharp knife, cut away the kale leaves’ tough center stems. Roll the leaves like a cigar and cut them into very fine thin slices, about 1/8th-inch wide (aka, chiffonade).  Put kale and olive oil into a bowl and toss by hand. Add the lemon juice and toss again. Add the currants, parmesan, and pine nuts and toss by hand until completely mixed. Taste and adjust quantities if needed. The salad can be made a few hours ahead, but better if prepared just before serving.