This week’s Farmer’s Market pick for me is Kale. Kale is rich in calcium, lutein, iron, and Vitamins A, C, E and K, and contains important phytochemicals which research suggests may protect against cancer. Kale is enjoying a resurgence in popularity – every trendy restaurant seems to have its own version of kale salad and every foodblogger that I follow has declared his or her devotion to it. Even the New York Post recently published an article about the virtues of kale. No longer viewed as a specialty item, available only during the holiday season as a garnish for buffet platters, kale is readily available in most regular grocery stores as well as farmer’s markets and farm stands.
For a simple, traditional – and delicious – kale salad, check out this recipe from Dr. Andrew Weil.
Since mangoes were on sale at my grocery store this week, and because I like the name, tonight we’ll be trying something a bit more exotic courtesy of Aarti Sequeira and The Food Network.
Massaged Kale Salad
Ingredients
- 1 bunch kale (black kale is especially good but any kind will do), stalks removed and discarded, leaves thinly sliced
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- Kosher salt
- 2 teaspoons honey
- Freshly ground black pepper
- 1 mango, diced small (about 1 cup)
- Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons
Directions
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
And lastly, don’t forget to try Lexi’s recommended recipe for Kale chips from our March 18th, 2011 blogpost.
Let me know what you’re eating this week!