We all know that kale is a Superfood, loaded with protein, vitamins, minerals and those super phytonutrients called polyphenols.
So when preparing a veggie dish for our neighborhood cookout, I chose baby kale. Looking on the internet for a new way to prepare it, I found a recipe for ‘Dr. Weil’s Kale Salad’.
You may know Dr. Andrew Weil as one of the pioneers in the the natural health movement.
I knew I would enjoy the salad, but our cookouts center around the traditional hot dogs, hamburgers and potato salad. I was not sure what my neighbors would think about a garlicky bowl of raw kale!
My answer was an empty bowl and calls for second helpings! Friends, I promise a double batch next time!
The recipe: Dr. Weil’s Kale Salad
- Yield: Serves 8
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup lemon juice
- 3 cloves garlic, mashed
- 1/2 tsp coarse salt
- Pinch red pepper flakes
- 2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds
- 1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish
- 2 Tbsp whole wheat breadcrumbs, toasted
Directions
- In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.
- Add grated cheese and breadcrumbs and toss.
- Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.
Note: If you want to forego the bread crumbs and/or cheese, I suggest substituting some finely chopped nuts. Pecans and walnuts are two of my favorites.
Recipe courtesy of WholeLiving.com
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