My oldest brother loves to tell me how, before the kale craze, the largest single buyer of kale was a pizza chain — not for the pizza, but for the decorative green stuff that lined the salad bar! I have no idea if this is true, but it does speak to the bad rap that kale gets.
Luckily, that is totally changing. Kale is a nutritional powerhouse and you should do yourself a favor and get to know it a little better. Raw is my favorite way to eat kale, but it is remarkably versatile and can be baked, braised, sautéed, roasted, pureed, and dehydrated. It’s also easy to grow and always available in stores.
This kale, apple, and pecan salad is one that I prepare, not only for my family, but also for my cardiac support group. It’s versatile and you can change the fruit and nuts to whatever you like. Tart dried cherries are really tasty in it. The secret to making kale tender and yummy is massaging it! Sprinkle a scant pinch of salt on your kale after it’s been washed and shredded. Then drizzle about a teaspoon of olive oil on it. Then take both hands and massage your kale. It will begin to break down and become soft and sweet. It only takes a couple of minutes for this step and it’s totally worth it!
Editor’s Note: See how Amanda is sharing tasty and healthy recipes like this one with a cardiac support group in Colorado.
Note: This information is based on using all of the dressing. More than likely, you won’t need it all. You can reduce the sugar and carb count substantially by reducing the amount of dressing you use.