Saturday, February 12, 2011

Organic Kale Salad

When I was growing up in Ireland we would eat kale (curly kale) once or twice a year around Halloween. My mom would cook it and chop it fine and add it to our mashed potatoes (this dish was called colcannon), she bribed my brother and I to eat it by wrapping coins in tin foil and placing them underneath the colcannon and we weren't allowed to dig for the money, we had to eat the colcannon until we reached the silver gifts.

I have to say I didn't enjoy colcannon at all, but it sounds delicious to me now. I re-discovered kale about 2 years ago, as many of my friends did too and I started to explore different recipes and this one is my favorite. In fact I love my kale salad so much that I could eat it for breakfast, lunch and dinner, I can't get enough of it. This picture was taken at my birthday party last weekend. Although my hubby didn't want me cooking anything for my own bday, I was very happy to make my salad.
Here's the recipe:

Joan's Favorite Organic Kale Salad
1 head of organic kale (the curly kind)
Olive oil
1 orange
1 grapefruit
1 pomegranate
Handful of the following raw and unsalted seeds:
Sesame seeds
Pumpkin seeds
Flax seeds
Sunflower seeds

Wash the kale and strip/cut the leaves from the stems. With a sharp knife chop the kale leaves to fine bite size pieces (the finer the better) and place in a glass bowl. Add olive oil, approx 2 tablespoons to the kale leaves and knead the oil into the leaves making them tender and soft. Add the juice of 1 fresh orange and knead it into the leaves as well. Do not add the oil and orange juice at the same time, you will not achieve the right tenderness. Set the bowl aside. Seed the pomegranate and add the seeds to the salad. Add the raw seeds of your choice. Mix it all together and enjoy and see who fights for the last little bits left in the bottom of the bowl.

When I made this salad last weekend I added the juice and fruit of a delicious sweet white grapefruit that I bought at the farmers market, which turned my salad into a delicious brunch salad.

Prep in advance: I usually wash / prepare 2 heads of kale at once so that I can be prepared to make another salad the next day. I save the prepared leaves in a glass container in the fridge till I need it. Unlike a salad made with lettuce, kale salad tastes even better the next day when the leaves and seeds have soaked up the citrus juices. Kale leaves can also be added to veggie soups, yum.

Unlike when I was a child, my 14 year old girlie will sit down with a big bowl of kale salad and finish it to the last bite, I feel pretty good about this and I don't have to add money wrapped in tin foil to bribe her, she sometimes helps to seed the pomegranate.

This is a healthy, nutritious way to eat your greens and seeds.

1 comment:

  1. Oh that salad looks lovely! I'm a recent kale convert myself... within the past two years too. How funny to hear of it in the mashed potatoes as colcannon... I always thought colcannon was made with cabbage.