Here is a picture of the kale salad recipe posted in the Kansas City Star article last week. I confess, I made about half the printed recipe, and my husband ate about 1/3 of it while I ate the rest. So I probably ate 'more than my share', but it was that good! Since I don't do that everyday, I will still think of that as not going overboard!
Special note: I squeezed one lime wedge over the entire recipe before eating. Oh wow, that was the perfect extra touch! Maybe that extra flavor is why I could not save any for lunch the next day but instead ate the remainder of the salad while I cleaned up the kitchen. :-)
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| (Photo: Simple supper of tofu and vegetable stir-fry on brown rice with Kale Salad, recipe printed in the Kansas City Star) |
Woohoo!
Diana Dyer, MS, RD
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4 comments:
Mmmmmm this looks so yummy! I have never really experimented with Kale but this does look delicious!
This is your time to experiment away! Kale, like most Brassica vegetables, is sweeter after a frost and
often survives just fine under a row cover or even snow!, so pick some up at any of your local markets and enjoy exploring a fabulous new food.
Diana
This year I'm expanding my kale patch and I'm sure I will be visiting your site again and again. Go Kale!
Easy-to-use, long lasting Kale: I dry mine in the oven at lowest temp., about 140 F, 4-6 hours, crumble and screen out stems; it lasts forever & can be sprinkled on everything. Local health board says it loses no nutrition that way. A news article of mine says Kale is the most nutricious of all the green vegetables.
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