A health promoting leafy green, kale deserves a prominent place on your menu. As one of the handful of cruciferous vegetables, kale has nutritional benefits in the form of carotenoids, flavonoids and Omega 3 fatty acids that help to reduce cancer risk. These nutrients support the body’s detoxification system as antioxidant and anti-inflammatory compounds. Here’s one of my favorite recipes for kale that is sure to please and be requested again and again!
Kale Salad ~ by Request!
6 cups Kale, loosely packed, roughly chopped
1/4 cup olive oil
Juice of 1 lemon
1/2 teaspoon minced garlic
1/8 – 1/4 teaspoon crushed red pepper
Sea salt and black pepper, to taste
1/3 cup grated Parmesan cheese
1 Tablespoon sesame seeds
Remove stems from kale and place leaves in a large bowl of water to rinse; spin or pat dry. Place cleaned, chopped kale into large bowl. In small bowl whisk together olive oil, lemon juice, garlic, salt, pepper and crushed red pepper. Pour over kale and toss well to coat leaves. Add Parmesan cheese and toss again. Let kale sit for 5 or more minutes; add sesame seeds and toss again. Serve and enjoy!
Recipe created by: Beth Schroeder, CHC
For more recipes with information on many of the beneficial leafy greens, I recommend “Greens, Glorious Greens”by Johanna Albi & Catherine Walthers.
Health and Life