While kale isn’t a miracle cure for all ills, it is pretty darn healthy.
At just 33 calories, one cup of raw kale has:
Nearly 3 grams of protein.
2.5 grams of fiber (which helps manage blood sugar and makes you feel full)
Vitamins A, C, and K.
Folate, a B vitamin that’s key for brain development.
Alpha-linolenic acid, an omega-3 fatty acid.
The problem, if you’ve ever tried to make a salad using kale, is it’s rough, tough texture. I found an easy, delicious and healthy recipe in a terrific book my Mother bought me, called The Make-Ahead Cook by the great folks at America’s Test Kitchen. The recipe uses two methods to tenderize the kale – overnight marinating as well as kneading.
The recipe contains a delicious and really unusual vinaigrette, containing pomegranate molasses, cider vinegar and honey.
The book’s version calls for roasted sweet potatoes. I’ve never added them – not because they don’t sound delicious, but I never get it together to make them. I’ll give you the book’s version with the potatoes, but I can tell you it is also delicious without them.
I’m posting this primarily for my sweet brother, whose kids actually love this salad. He’s been asking for the recipe ever since I made it over the New Year holiday, when we were last together. Love you Bro!