All Hail Kale
A lot of people are unaware of just how good green leafy vegetables are for you and what an important role they play in your diet. A member of the Brassica family, which also includes a variety of other cruciferous veggies like broccoli, cauliflower, cabbages, and mustard greens to name a few, Kale is a wonderful source of Vitamins A, C, and K, beta-carotene and calcium.
I’ve already mentioned one easy way to squeeze in a serving or two of raw leafy greens through juicing or even smoothies, but it is also very simple to use kale as the base of a salad. I’ve seen a few recipes using kale this way and at the heart of most of them is the essential “kale massage.” Massaging chopped kale with olive oil and a little salt helps soften and break down the stiffness of the leaves, making it more suitable to eat raw by bringing out the moisture from within the cell walls.
One of my favorites is a kale and avocado salad which calls for chopped kale leaves massaged with olive oil and a little salt, then a second massaging of the kale with an avocado, all topped with chopped tomato, a dash of cayenne pepper and a few squeezes of lemon. It’s so quick and easy, I can make it before work and take it with me. Check out this excellent video by Karen Knowler for step by step directions.