Not (Quite) Mother’s “I Hate Kale” Convert Salad

Those who know DSP Dixie know she has an unnatural obsession with kale. Yes, the green, leafy sometimes bitter cruciferous vegetable. Some people may claim that I try to sneak kale into everything I make. It’s not true. Or at least it can’t be proven.

But, I do have one kale dish that has never been turned down by a single “I hate kale” person. Yet. I could eat this salad every day but we all know I am not normal.

Not (Quite) Mother’s “I Hate Kale” Convert Salad

  • One bunch kale (I prefer the Lacinato kale that is dark green)
  • Container of grated parmesan
  • One lemon
  • Quarter cup toasted pinenuts (or sunflowers seeds or similar small seed or nut)
  • Olive Oil (or grape seed or similar light oil)
  • Salt & Pepper
Directions: Wash and chopped the kale into ribbons or bite sized pieces. Toss kale with a healthy coating of oil. Squeeze the lemon and add the toasted nuts and parmesan cheese. Season with salt and pepper to taste.
Salad can be made up to a few hours prior and stored in fridge. Serve with grilled meats or fish, or top with shrimp for a main course.
Maybe this kale recipe will turn you into an “All Hail Kale” queen like DSP Dixie. Time will tell.
Nutritional value: Kale is very high in beta carotenevitamin Kvitamin Cluteinzeaxanthin, and reasonably rich in calcium.

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