I have a confession. My cat, Dante, likes kale better than I do. I am trying to take his lead and eat more of it. So when I find a recipe that makes kale tasty, I get a little excited, even if I have to fight my cat for the green stuff.
Maybe Dante knows that kale has one of the highest levels of antioxidants of any vegetable. Its richness shines in: antioxidant nutrients, anti-inflammatory nutrients, and anti-cancer nutrients. This should up the ante for eating more kale.
As for Dante… here is the kale tale.
To eliminate the problem, I buy curly kale for Dante, and Dinosaur Kale (Lacinato) for me. It seems like a healthy and safe solution for both of us.
- 1 pound fresh kale, stems removed, leaves thinly shredded, rinsed and patted dry
- ⅓ cup slivered almonds
- 8 dates, pitted and chopped
- ¼ cup blue cheese, crumbled
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 tablespoons seasoned rice vinegar
- 1 tablespoon honey
- 1 teaspoon salt
- ½ teaspoon pepper
- Use a sharp knife to cut out the tough midrib of each kale leaf, and discard or freeze for making stock later.
- Slice the leaves crosswise into thin, ¼ inch wide, slices. The easiest way to do this is to work with a small bunch of leaves at a time, stack the leaves and roll them into a loose cigar shape. Then using a sharp knife, work from one end of the “cigar” to the other, slicing a ¼ inch off from the end. Place the kale slices into a large bowl.
- In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper.
- A half hour to an hour before serving, toss the kale together with the dressing, almonds, and the dates, allowing the kale to marinate a bit.
- Right before serving, stir in the crumbled blue cheese.
Quote of the Day
“There are two types of people; those who eat kale and those who should.” - Bo Muller-Moore
I am the the third type of person, I eat kale because I should. Although, I am learning to love it.
…and then, she paused for thought.
For more kale possibilities, CLICK HERE for the LA Food Bloggers recipes from the January Kale-a-palooza meeting.