Sunday, January 16, 2011

Winter Greens

The WSJ published a great article on Winter Greens yesterday. If you're not sure how to use kale, collard greens or mustard greens,  take a peak at this article written by Katherine Wheelock. 

Personally, I love kale.  Kale is not only nutritionally superior to spinach but has a more delicate flavor and can be paired with almost anything. Admittedly, I'm not a cooked kale fan because it becomes more bitter and brown (it loses it's chlorophyll) but raw it's utterly delicious.  The tip - massage in some EVOO or avocado into the leaves and voila you have the base for a Winter salad.  You can also drizzle on some EVOO and roast the kale for 5 mins at 375F for kale chips.

Inspired by the Cavolo Nero Cesar Salad in the WSJ yesterday, I thought I'd post an easier version here for you. I had this with a gluten-free pizza by Amy's Organic followed by a squash, quinoa and date pudding (see I do eat carbohydrates, just not all the time).

  • Cavolo Nero (Tuscan or Dinosaur) kale
  • Handful of cajun cashews
  • Parmesan cheese
 Dressing (makes enough for weeks)
  • 1 lemon
  • 6 anchovies in oil
  • EVOO
  • sea salt
  • egg yolk
  • 3 cloves of garlic
Combine zest from one lemon with anchovies, sea salt, egg yolk and 1/4 cup of EVOO. Add to blender like a Vita Mix and blend for 30 seconds.  Add lemon juice from 1/2 lemon and sea salt for taste. Add more EVOO and lemon juice as required.

Chop kale and remove stalk.  Add to serving bowl. Massage in 1 tbl of dressing until kale turns from a dusty green to a deep green.  Add chopped cashews and parmesan cheese. Serve immediately.

 Credits: photo by David Prince for WSJ

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