Kale - The newest Superfood

I love to try new foods. Many people relate healthy eating with bordom in the kitchen, but that doesn't have to be the case.

Kale has been named a superfood. Which means it is extremely valuable in your diet and definitely worth trying. One cup contains only 36 calories, and provides 192% of the daily value of vitamin A and almost 90% of your daily value of Vit C. The ten to fifteen organosulphur compounds it contains have been proven to be highly effective against many cancers. Kale also contains high amounts of B6, manganese, calcium, copper, and potassium. Enough reasons to try it yet??

So, how do you eat it? Well, some people find it can be bitter, but by chosing Kale with smaller leaves, you will find the flavor can be very complementary in many dishes.

Here's a recipe worth trying:

Raw Tuscan Kale Salad
If you don't have pecorino, freshly grated Parmesan would be a reasonable substitute.

1 bunch Tuscan kale (for ex: black or lacinato)
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
1/2 garlic clove
1/4 teaspoon salt
1/4 cup grated pecorino cheese, plus aditional for garnish
3 tablespoons extra-virgin olive oil
Freshly squeezed juice of one lemon (~1/4 cup)
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste

Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.
If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.
Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss (Dressing is thick, so it may need to be well tossed).
Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.

Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with A Good Appetite.