Here is a recent post from one of our students, Kristin Aldridge, from her lovely, healthy and wonderfully writtin blog http://withmilkandsugar.blogspot.com/ check it out!
I love to add it to my morning juice, hearty soups, sautee it with a little olive oil, bake it to make dried kale chips, and use it in a salad, like my recipe today.
When you're eating kale raw it's important to make sure it will be tender and fresh enough to be palatable. Kale has a tendency to be tough sometimes, but if you buy organic and look for leaves that are small with narrow stems you should be able to avoid that problem.
Simple Kale Salad adapted from Moorea Seal
juice from 1 lemon 2 T olive oil 1 clove of garlic pinch of red pepper flakes (optional) 1 bunch fresh kale
1. Whisk lemon juice and olive oil to form a vinaigrette. 2. Mince garlic, or use a ceramic grater plate, and add to the vinaigrette. Add red pepper flakes if desired. 3. Wash and chop kale leaves, removing stems. Toss with dressing and enjoy.