Massaged Kale & Currant Salad
Kale is considered to be one of the most highly nutritious vegetables, with powerful antioxidant properties and high-fiber content. Until the end of the Middle Ages, kale was the common green vegetable in all of Europe. A whole culture around kale has developed in Northwestern Germany. Most social clubs of any kind have a “Grünkohlfahrt” (“kale tour”) sometime in January. The clubs visit a country inn to consume large quantities of kale, sausage and schnapps. Many communities in the area also have a yearly kale festival, which includes naming a “kale king.” In Scotland, kale was such a staple of their traditional diet that the word in dialect Scots is synonymous with food. To be “off one’s kail” is to feel too ill to eat.
I make this salad to ensure that I have dark leafy greens ready when busy days are ahead of me. It tastes better as the leaves age.
Preparation time 15 minutes
Makes 6 servings
• 1 bunch kale, de-stemmed, cut into bite sized pieces
• 1 teaspoon salt
• 1/4 cup olive oil
• 2 tablespoons raw apple cider vinegar
• 1 cup diced red onion
• 1/3 cup currants
• 1 cup diced apple, (1/2 apple)
• 1/3 cup sunflower seeds, toasted
• 1/3 cup gorgonzola cheese, crumbled
Put kale in a large mixing bowl. Add salt, massage salt into kale for 2 minutes. Gently stir in remaining ingredients except for cheese. Taste salt and vinegar. When at desired flavor gently stir in cheese.
Recipe by Jennifer Adler. Jennifer Adler M.S., C.N. provides nutrition counseling at her private practice Realize Health, www.realizehealth.com.