Kale is an excellent source of calcium and iron, and it makes a lovely bed for the Baked Winter Squash with Heirloom Beans and Hominy to sit on.
Recipe Ingredient Details:
1 bunch kale (preferably lacinato or dinosaur kale)
3 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons finely minced garlic
1 teaspoon sea salt
Remove tough stems from kale. Wash kale thoroughly and dry in a salad spinner. Slice crossways into 1-inch strips. Set aside.
In a mixing bowl, combine lemon juice, olive oil, garlic, and salt; whisk to blend. Add kale and toss until leaves are coated. Serve immediately or store, covered and refrigerated, for up to 1 day.
Fri, 2012-10-19 14:27