I am constantly trying new ways to enjoy one of my favorite leafy green vegetables: kale. Scots kale is a beautiful leafy form of cabbage and besides being easy to prepare this gorgeous vegetable is a superfood filled with crazy amazing amounts of vitamins and minerals. Kale contains high amounts of beta carotene, vitamins K & C, lutein, and calcium, and is also full of Sulforaphane – a compound with potent anti-cancer properties. My new favorite preparation technique is a simple and delicious winter dish that pairs perfectly with roasted vegetables, such as this Curried Kale Salad.
Kale is definitely the “darling” of the plant-based world these days, partially because of how nutrient-dense it is (kale is the cruciferous king of the super foods), but also because of how flexible it is! Enjoy kale in a salad (just like this Curried Kale Salad), add it to a pot of simmering soup in the final minutes for gorgeous greens that are still quite toothsome, blend into a smoothie for a healthy start to a morning … you get the drift. Kale is one of those foods that I always have in my refrigerator because I use it so often!
Curried Kale Salad
INGREDIENTS:
- 3 cups scots kale
- 1 tbsp olive oil
- Curry powder
- Roasted squash (optional)
- Yams (optional)
- Garbanzo beans (optional)
- Pear (optional)
- Pumpkin seeds (optional)
DIRECTIONS:
- Wash and dry organic scots kale
- Cut out hard center stem and chop leaves into bite-size pieces (3 cups)
- Warm 1 Tbsp organic olive oil on medium heat in a large saucepan, then add kale
- When kale starts to make a ‘crackle’ sound – sprinkle with curry powder
- Toss with tongs and move kale to a serving plate
- Enjoy this great summer dish with roasted squash, yams, garbanzo beans, or mix into a leafy green salad with pear and pumpkin seeds.
