Viroqua Food Co-op Recipe Blog

Becoming a Kale Convert

Posted by Charlene Elderkin on Thu, Jul 07, 2016 @ 06:30 AM

I must confess, no matter how much I was told that kale is “good for you,” the numerous prolific kale plants in my garden were eaten primarily by chickens. It was not a vegetable I grew up with nor did I find a way to prepare it that was satisfying enough to repeat.

That changed with my son’s wedding. One of the dishes at the reception was this very Tuscan Kale Salad. I probably wouldn’t have tried it if I hadn’t donated a significant amount of kale from my garden to the cause. I could not believe how good it was.

I found the recipe on the website strongertogether.coop and started making a big batch once a week and eating it daily. I was incredulous at the difference between the taste of raw kale (blegh!) and this kale salad (yum!). Kale is perfect drizzled with this tangy-sweet dressing; the bitterness magically vanishes. Accent with crunchy nuts and savory cheese. And unlike lettuce salads, this one makes a great left-over, as marinating the leaves tenderizes them. I think it’s even better if you let it marinate overnight before eating, but you may not be able to resist. This year I can hardly wait to start harvesting kale from my garden.

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Tags: Kale