Spring has Sprung! It’s hard to believe that a few weeks ago we had the second largest snowstorm in Missouri’s recorded history, and now we have to get out the summer clothing. Gotta love living here in Missouri. The grass is greening up each day, flowers are blooming, and sprouts are emerging from the ground.
I feel inspired by this gorgeous weather, and the abundance of green that surround us, and want to share a delicious kale salad recipe. Kale is the perfect spring crop due to its tolerance for cold weather. It actually becomes sweeter with a touch of frost. It is also an excellent source of chlorophyll, calcium, iron, and vitamin A. I feel confident that even those who are normally not “into kale”, will be surprised at how tasty this veggie can be.
Chop as much kale as you wish to eat. It does shrink down a bit when cooked, so add more to compensate.
Place a steamer in a pot large enough to fit the kale. Fill the bottom with water, making sure not to fill above the steamer.
Place the kale into the pot, cover with a lid, and bring to a boil. (Once the water is boiling the kale will be done really fast so be watching)
The kale will continue to cook even after the heat is turned off. Once it looks spring green, turn it off, and remove it from the heat source.
While waiting for the water to boil, you can make a dressing to toss on the salad. I used butter, garlic, salt, pepper, freshly squeezed lemon juice, and a little bit of honey. Add these ingredients to your own personal tastes. I heated this up just for a minute or two to infuse the flavors, and then I turned it off and took it off the heat. You don’t have to use butter or any added sweeteners. Olive oil or coconut oil would work great, and I only used honey because the kale tasted a bit bitter on its own. When kale is picked young, it is naturally sweet!
Toss the dressing on the steamed greens, and top with nuts, dried fruit or both for a hearty and memorable salad.
Eat, Live, and Be Merry.