Admit it. Five years ago, you were unfamiliar with kale. I know I was. Then suddenly, it started popping up on cooking shows, on restaurant menus and then in the kitchens of family’s like mine. This powerhouse green veggie is in season during the fall, and I’m having trouble keeping enough of it in my fridge. My new favorite way to serve kale is as a simple salad alongside dinner. This way of serving kale is so easy, you won’t believe it. Take a fresh bunch of kale and wash it really well.Remove the stems, and rip the kale into bite-size pieces.
In a large bowl, mix the kale and a nice amount of good extra virgin olive oil and the juice of one lemon. Coat it well with oil, but don’t drown it.
Let the kale marinate in the olive oil and lemon juice for an hour at room temperature.
Right before you are ready to serve take a block of fresh Parmesan cheese and grate a generous amount over the kale, tossing well.
The saltiness of the Parmesan cheese mixes with the wonderful, strong flavor of the kale. My whole family, kids included, can’t get enough of kale this way. I’m more than happy to let them eat as much as they want. Check out
Web MD’s nutritional information on kale.
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.Yep. They can eat as much as they want.The holidays are quickly approaching, and there will be lots of cookies, candies and other treats to eat. Throw together this oh-so-easy kale salad a couple of times a week to make sure you’re getting a lot of the good stuff your body needs, too! Pure Love Grows XOXOXO