My student Shelley and I were joking the other day that our kale salad’s get more spa treatments in the two minutes we use to prepare them, then we both do all year long! As we were discussing this another student said, “I hate kale,” and we both got a good laugh! Because you see, there was a time that I disliked (or so I thought) the taste of kale until I realized it was in all of the green juices I enjoyed, in the salads I would buy pre-packaged and in my favorite spinach turnover at a local bakery. Who knew?!

Then I too started juicing with kale and wow does it make a difference. One cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of Vitamin A, 134% of Vitamin C, and a whopping 684% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. So what’s not to love? Except when I first laid eyes upon it in the grocery store, it looked like it may jump up and scratch me! 

Kale isn’t soft like spinach and lettuces are, instead it’s rough and course with thick stems/ribs that you must cut off…I learned the hard way! It is a strong, bitter green and it’s super easy to grow because it can brave the winters. I’m not too sure about those Chicago winters though! It’s great when you mix it with other spring greens and spinach, but if you’ve never had it on it’s own before, or “naked”, I’ve got a trick and recipe for you below!

Because kale is so thick and dense, this technique below of massaging it will help soften and wilt it, making the kale easier to use in salads. You’ll be amazed at how quickly this rubdown will turn your kale into a silky texture with an almost sweet taste. Now if only I could get someone to massage me for two minutes everyday… I’m “green” with envy for my kale!

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Massaged Kale Salad with Citrus Dressing- serves one

Ingredients:

-2 cups kale

-1 small avocado

-1/4 red onion, chopped 

-1 packet of Oh! My Omega Nuts from Trader Joe’s 

I love these nut packets for salads! Almonds, walnuts, sunflower seeds and cranberries! And only 170 calories a packet!

-1/2 cucumber, sliced in quarters 

-1 tsp olive oil 

-kosher salt 

-juice from 1/2 lemon 

Directions:

1. Wash your kale and pat dry. Then seperate the green thick colored stems from the kale. 

2. Take the long pieces of kale and roll them up tight and then cut into them 2-3 times creating ribbons when they unroll. 

3. Take the kale ribbons and place them in a large bowl. Drizzle the olive oil, the lemon juice and salt on top. 

4. Using your hands, massage the kale for 2 minutes with the olive oil, salt and lemon juice that’s in the bowl. When the kale starts to loosen and soften, you’ll know it’s done. 

5. Add the chopped onion, cucumber, avocado and nuts to the bowl and toss well. Use the citrus dressing below to top it off! 

Citrus Dressing

-2 T apple cider vinegar 

-3 T rice vinegar 

-dash of sugar

-1 tsp olive oil 

-juice from 1/2 lime

-salt and pepper 

Directions:

1. Add all the ingredients together and drizzle over the salad. Enjoy!   

Toss and Enjoy! Easy Peesy! 

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That’s all I’ve got for you today folks! It’s sunny and super warm here today and I would’t turn on my oven if you paid me to! Plus, I’m engrossed in my second novel by Kate Morton, “The Secret Keeper,” and I need to finish it so I can start the second installment for next month’s book club, Maria Semple’s “Where’d You Go Bernadette?” and do a little gardening! Because…

“If you have a garden and a library, you have everything you need.” Cicero