We’ll keep this short, people.
Eat kale. And more kale.
Kale is a cold-weather crop–as in, it’s about to be in abundance again–and it’s packed with nutrients. It’s loaded with Vitamins K, A and C and has been shown to lower cholesterol, lower your cancer risk and reduce inflammation.
Recently, I made the most amazing kale salad from a recipe I found in Country Living. Below is the recipe, as well as another couple kale-centered recipes I read about in the September issue of Self.
Disclaimer: DO NOT MAKE THE ENTIRE RECIPE! I made 1/4 of it–assuming I’d get about two servings–and ended up with FOUR generous portions. Don’t get me wrong; I wanted to eat it more than once, but these salads only last so long in the fridge…
- 1/2 cup(s) olive oil
- Juice of 2 lemons (about 1/4 cup)
- 2 clove(s) garlic, minced
- 2 teaspoon(s) Dijon mustard
- 1 teaspoon(s) kosher salt
- 1 bunch(es) collard greens, chopped into bite-size pieces
- 1 bunch(es) kale, chopped into bite-size pieces
- 2 avocados, cut into 1/2-inch cubes
- 4 carrots, peeled and grated
- 4 large hard-boiled eggs, diced
- 2 ear(s) (about 2 cups) corn, kernels removed
- 1 pint(s) cherry tomatoes, halved
- 1/2 cup(s) pecans, toasted
- 6 strip(s) cooked bacon, crumbled
- In a medium bowl, whisk together first 5 ingredients. Refrigerate dressing for 1 hour.
- In a large bowl, combine remaining ingredients. Toss gently with reserved lemon-garlic dressing to coat.
Yields: 8 servings