Go Green!
Kale is one of the most nutritious and versatile vegetables you’ll ever find. Hardly any other veggie can easily go from starring role in a crisp salad to tender braised green to salty, crunchy snack. Not to mention that a serving of kale has more (and better absorbed) calcium than a glass of milk, and way more vitamin C than an orange. Healthy fats—like olive oil and pumpkin seeds or a small amount of cheese—enhance kale’s nutritional value. The carotenoids (power- ful antioxidants) in kale are better utilized in the body when taken in with a little fat. Oh yeah, and kale tastes really good. So hop on the kale bandwagon and enjoy its many shades of green.
Your Mise En Place
DAIRY:
Fresh Pecorino Romano cheese, shaved
FRESH PRODUCE:
Kale
Lemon, juiced
Swiss chard leaves, torn
Green onions, sliced
FLAVOR BOOSTERS:
Olive oil
Sugar
Black pepper
Kosher salt
Pumpkinseed kernels
EQUIPMENT NEEDED:
Juicer or fork
Sharp knife
Colander
Large serving bowl
Whisk
Small skillet
Salad tossers
2. Tear the leaves.
Fold each leaf in half lengthwise; cut out hard stem. Tear kale into small pieces.
Some varieties of kale have fairly tender, edible stems. But if stems are large and tough, remove them with a knife or kitchen shears. Or try this chef’s tip: Loosely grasp the base of the stem between your fingers and pull the leaf through the fingers with your opposite hand.
3. Make a dressing.
Combine lemon juice, olive oil, sugar, freshly ground black pepper, and salt in a large serving bowl, stirring with a whisk until sugar dissolves.
5. Toast the seeds.
Heat a small skillet over medium heat. Add pumpkinseed kernels; cook 5 minutes or until browned, stirring frequently.
