Kale Salad Recipe

Answer 1

Sauteed kale is the easiest recipe to do as amateur. Clean and chop kale. Heat olive oil in a saute pan. Add chop garlic until soft. Add 1 cup of Chicken or vegetable stock. Add kale and simmer for 7-10 minutes. Add a little vinegar and sugar to taste to cut the bitterness. Add salt and pepper to taste.

Answer 2

Kale is an interesting vegetable. It has loads of fiber, vitamins and minerals, and it's even easy to grow in the garden. Kale can have a tough texture, though. Eating it raw is the best way to take advantage of kale's antioxidant properties, but a big pile of kale greens can be a bit intimidating, and a chew-fest, too -- until now. Our kale salad is tender, sweet and easy to eat, thanks to the type of kale we're recommending.

There are actually a number of kale varieties on the market. The most popular option sold in stores has curly leaves, and these kale cultivars are great in soups and stews. For salads, prefer flat leaf kale sold as Tuscan kale, dino kale, dinosaur kale or lacinato kale respectively. These kales tend to be tender and mild, and their central veins are also edible. This means less waste and more kale goodness all around.

Kale Salad Recipe

Ingredients

10 large kale leaves, rinsed, rolled and sliced crosswise into thin ribbons 1/2 tsp. sea salt 2 tsp. olive oil 1 tsp. lemon juice 10 cup grape tomatoes, halved 1/2 cup diced green pepper 1 ripe avocado, peeled and chopped 1/4 cup green onion, chopped 2 bacon slices, cooked, drained and chopped into bite sized bits 1 hard-cooked egg, chopped Prepared dressing (your favorite)

Directions

In a large serving bowl, combine kale, sea salt, olive oil and lemon juice. Toss to incorporate. Refrigerate for one to two hours. Add remaining ingredients and toss again. Serve immediately.

Serves 4