Kale is a cruciferous vegetable, meaning the leafy green contains cancer-fighting antioxidants. It also contains calcium and fibre and a healthy dose of vitamins A, C and iron. It's a powerhouse of feel-goodness. And, I'm convinced it's good for my hair as well.
Regular green, Lacinato or purple kale, they've all been a long time favorite of mine. It tastes sweet and earthy and is a nice change to spinach. Strip the leaves, wash well under cold water and then saute or steam. You can add to soups, stews or winter salads. Or you can keep it simple like with this recipe for sesame kale salad. Make a big batch and store in the fridge. It's great as a side dish or an after work snack.
Kale is in season from September to February and is at its nutritional best during the coldest months of the year. Not many of us can say we're at our best during the cold winter months. So, now is the time to welcome kale into your diet and onto your plate.
Sesame Kale Salad
Ingredients
1 bunch of kale, washed and stripped
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
2 tablespoons toasted sesame seeds
1 clove of garlic, minced
2 teaspoons honey
1 tablespoons apple cider vinegar
Directions
Separate kale leaves from stems, wash and chop. Steam in a little water until tender and bright green.
Meanwhile, whisk together the remaining ingredients in a large bowl. Add the kale to the dressing and stir to combine. Top with the toasted sesame seeds. Good served warm or chilled.
OTHER RECIPES WITH KALE-------------------------------------------------------------------------
3 comments:
Sounds delicious! I have over-wintered kale in my garden ready to pick. Perfect.
I am tentatively trying to eat more kale. I've been thrown off by how tough it can be, but this does look delicious . . . (:
The trick is to de-stem the kale and remove the leaves from the thick stem.
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