All Hail Kale

All Hail Kale

Here is how two Donnas  prepared this healthy vegetable which is significantly challenging other leafy greens.

 

Donna Hayes  - Kale & lentil salad

 

Kale and lentil salad

1 tbsp olive oil

3 garlic cloves, sliced

300g kale, trimmed and roughly torn

1 x 400g can lentils

300g fennel, shaved

180g feta, crumbled

1/2 cup mint leaves

1/2 cup basil leaves

 

Heat oil in nonstick fry pan over high heat - add garlic and cook for 30 seconds or until golden, add kale and cook for 2 to 3 minutes until just wilted.  Place in a bowl with the rest of the vegetables, season with salt & pepper, combine with the dressing,  and top with feta.

 

Dressing

Combine the following

1 eschalot - finely chopped

1/3 cup red wine vinegar

2 tbsp olive oil

1 tsp brown sugar

sea salt & cracked pepper

 

Clara - it's Donna from Milwaukee, USA. 

We share a passion of cooking and for fresh food.  I enjoy your recipes and ideas and I know you love healthy food.  I made something tonight I think you would love.  Try it and let me know what you think.

 

Kale salad with cucumber and green onion dressed with an asian dressing.

I just chopped kale, put it in a large bowl - massaged the kale for a few minutes to wilt it, then tossed it with thinly sliced cucumber, green onion and a little chopped chilli.  The dressing was Asian style made by combining equal amounts of Thai fish sauce, sweet chilli sauce and lime juice with a few drops of sesame oil added.  Chopped peanuts can also be added to add crunch to this delicious easy salad. 

 

Thanks Donnas

 

 

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonymous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au