Previously I have blogged about the outstanding health benefits of kale. It is one of the most nutrient dense foods on the planet! As with most greens, they are also more susceptible to absorbing pesticides, so go organic with your greens if at all possible! Today’s recipe was inspired by True Food’s kale salad. True Food is a restaurant in Arizona that I beg my honey to visit. Their menu boasts of organic and anti-inflammatory dishes, and at the same time wonderfully amazingly delicious food!
I purchased three different kinds of kale at our local farmers market. If you can’t grow it yourself, support your local growers!
Strip tough stems from the leaves and discard.
Wash and chop coarsely.
Bring a large pot of water to boil and immerse kale into boiling water for about 5 seconds. Immediately lift out and place in large pot of ice water. This tenderizes the leaves and gives it a bright green color.
Drain and spin greens dry.
Meanwhile prepare the dressing ingredients.
Whisk together 1/4 c. fresh squeezed orange juice, zest of that orange, 1/4 c. olive oil (I used Garlic Gold and then omitted the garlic), 2 cloves garlic, minced, 1/4 c. honey, 1/4 c. grated Parmesan cheese, dash of red pepper and salt and pepper to taste.
Chop three green onions and half a red bell pepper.
Toss all together and right before serving add 1/4. c. sliced almonds.
Let me warn you, there will not be one drop of this salad left over. Even though I took it to our kids home when they invited us for a meal, I could have eaten the entire bowl myself! The kale salad at True Food is made with lemon instead of orange, I actually prefer the orange…but both are worth your effort to make this recipe!
Kale Salad with Orange Dressing
1 bunch kale (about 8 leaves)
Zest of one orange
¼ cup orange juice
¼ cup olive oil
2 cloves garlic, minced
¼ cup agave
¼ cup parmesan cheese, grated
Salt and pepper to taste
¼ teaspoon red pepper flakes
Place cut leaves in a pasta steamer so that you can dunk the kale and get it out quickly and easily.Cut tough stems from the center of each leaf of kale. Cut leaves in strips. Blanch leaves by dunking in boiling water for 5 seconds. This will really bring out the color, while softening the texture. Immediately transfer to a bowl of ice water to stop the cooking. Combine the rest of the ingredients and whisk thoroughly. Spin the kale dry and toss kale with dressing. Top with sliced almonds. Serve immediately after dressing.