Kale. You’ve likely heard “those health nut” people talk about it but honestly, what does kale have to do with you? Exactly what is so special about something that must taste awful?
Believe it or not, the majority of Americans have purchased kale during their lifetime. Remember those large, thick deep green leaves decorating the store-bought fruit platter shared at a recent party? Yep, that’s kale!
Beyond the free doily accenting your party tray however, kale also happens to be the most nutrient-rich food on our planet. This means if every food had a letter grade for its nutritional value, kale is an A+ off the charts!
Let me entertain you with just a handful of kale’s healthful benefits: immune defense against over five different types of cancer, LDL cholesterol reduction, genetic detoxification, anti-inflammatory support, high stomach cleansing fiber, generous amounts of potassium, carotenoids (vitamin A), vitamin C, manganese, and the list continues.
While diving into the world of greens may require an initial palate transition, that’s not to be of concern. I’ve decided to share one of my most popular recipe creations with you that will surprise even your tastebuds with a welcomed introduction to both the delicious and nutritious kale. Be forewarned, however! The last time I taught a class on this very subject it resulted in a shortage of kale among local Vancouver grocery stores.
So quick—grab your leafy greens today and join me in making my Zesty Kale Salad recipe. After all, it’s not just the health nuts who deserve some extra zest in life!
Video shot and edited by Jordan Thompson and Miles Burnett
Location and titles provided by Lindsea Dragomir, of House of Harvest
Zesty Kale Salad:
This recipe is the perfect tangy dive into the world of greens using a raw method of tenderizing the kale through the salt in the tamari.
- 1 bunch organic curly kale, chopped de-stemmed
- 2 tbsp. minced garlic
- 2 tbsp. lemon juice
- 2 tbsp. sesame seeds
- 2 tbsp. tamari soy sauce (or season to taste)
Place the following ingredients in a resealable plastic bag: 1 bunch of chopped and de-stemmed curly kale, 2 tablespoons each of minced garlic, lemon juice, sesame seeds, and tamari soy sauce. Seal the bag and gently massage contents until well mixed. This salad may be eaten immediately (sometimes I just can’t wait) but the kale is most tender and flavorful after refrigerating overnight.
Yield: 4-5 servings
Recipe©Leanne Ernster 2010
- 1 bunch organic curly kale
- 1 garlic clove
- 1 lemon
- 2 tbsp. sesame seeds
- tamari soy sauce (available in reduced-sodium, organic, and gluten-free versions)
Tamari is a fermented soy sauce that is known by its nutrient-rich, complex flavor. This recipe is delicious served over brown rice with sliced avocado! Try swapping the tamari soy sauce with Bragg’s Amino Acids.