From what I understand, most people either really love kale, or really dislike it. Aside from the amazing benefits kale has, I love the versatility of it because it really is capable of doing some amazing things, not just for your body, but for your taste buds too!
I’m going to be bold and tell you that this kale recipe is going to blow. your.mind! It came to me like an epiphany and I knew it was going to be epic, so I went straight to work! If you don’t believe me, make it and then tell me it didn’t knock your socks off! I won’t sit here and tell you how much I love kale, because I think that’s pretty obvious, but what I will tell you is that if you’re on the fence of how you feel about it and really are interested in adding it to your diet for some healthy green power to your body, you’ve come to the right place!
I will also tell you that if you’ve ever felt choked from eating kale, then you’re missing the single most important step you need to eliminate that from ever happening again. The secret that most people won’t tell you is to slice it thin. Slice that kale as thin as you can, and don’t use that thick stem that starts to develop halfway past the kale. If you can do that, than you are one step closer to understanding how delicious kale can be. I made a nice large bowl for myself and practically inhaled it, and I am already thinking about when I can make this salad again! If you’ve tried my kale salad recipe from my book Ripsy’s Recipes, you will absolutely love this recipe. Please give your body some love and make this salad, and I would genuinely love to hear your feedback on it. Feel free to double or triple this recipe. I used very fresh kale for this recipe and mixed the two types of kale, common curly kale, and lacinato also known as tuscan kale. Quality of freshness matters, so try your very best to make this the first day your purchase your kale. Okay enough chit chat, let’s get started!
|Prep time: 5 minutes|
|Serves: 1||Total time: 5 minutes|
2 cups finely chopped kale (half curly and half lacinato kale)
1 tbsp pepitas (pumpkin seeds)
1 tbsp crumbled feta (sheep’s milk) + 1/2 tbsp crumbled blue cheese
*adding blue cheese is optional
1 tsp grated ginger (I used this to grate it)
3 tbsp extra virgin olive oil
1/2 tsp dijon mustard
1/2 tbsp fresh squeezed lemon juice
1/2 tsp sea salt (my absolute favorite)
1. Thoroughly wash kale and pat dry. Finely chop half lacinato kale and half curly kale and place in a large bowl.
2. In a small bowl, add the grated ginger, olive oil, dijon mustard, sea salt, and lemon juice and stir.
3. Pour the dressing over the kale and massage the kale with hands for a few seconds.
4. Sprinkle pepitas, crumbled feta, and blue cheese and devour!
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