The WSJ published a great article on Winter Greens yesterday. If you’re not sure how to use kale, collard greens or mustard greens, take a peek at this article written by Katherine Wheelock.
Personally, I love kale. Kale is not only nutritionally superior to spinach but has a more delicate flavor and can be paired with almost anything. Admittedly, I’m not a cooked kale fan because it becomes more bitter and brown (it loses it’s chlorophyll) but raw it’s utterly delicious. The tip – massage in some EVOO or avocado into the leaves and voila you have the base for a Winter salad. You can also drizzle on some EVOO and roast the kale for 5 mins at 375F for kale chips.
Inspired by the Cavolo Nero Cesar Salad in the WSJ yesterday, I thought I’d post an easier version here for you. I had this with a gluten-free pizza by Amy’s Organic followed by a squash, quinoa and date pudding (see I do eat carbohydrates, just not all the time).
- Cavolo Nero (Tuscan or Dinosaur) kale
- Handful of cajun cashews
- Parmesan cheese
Dressing (makes enough for weeks)
- 1 lemon
- 6 anchovies in oil
- sea salt
- egg yolk
- 3 cloves of garlic
Combine zest from one lemon with anchovies, sea salt, egg yolk and 1/4 cup of EVOO. Add to blender like a Vita Mix and blend for 30 seconds.
Add lemon juice from 1/2 lemon and sea salt for taste. Add more EVOO and lemon juice as required.
Chop kale and remove stalk. Add to serving bowl. Massage in 1 tbl of dressing until kale turns from a dusty green to a deep green. Add chopped cashews and parmesan cheese. Serve immediately.