Kale, the king of all greens and the superstar of all vegetables is finally being recognized for all of its nutritional benefits.
Kale is available in many different varieties, with Curly and Lacinato (dinosaur) kale being the most popular. Dinosaur kale is my favorite, a little more tender and mild in flavor then the curly version. Although, in many Portuguese recipes, we tend to use the curly kale. This powerful green vegetable has always been a part of my life, since I was a child, primarily eaten in one of Portugal’s signature soup dishes, Kale Soup (aka Caldo Verde).
However, on these warm spring days, I have really been enjoying my Kale Salad, sweetened by a light lemon vinaigrette and dried cranberries and sprinkled with some chopped pecans and freshly shaved parmesan cheese. This Kale Salad is so easy to prepare and the longer it sits, the better it tastes. The important part to making this salad is to be sure to massage the leaves. I know that may sound a little strange, but since its not cooked, the more you massage it, the softer the leaves. I’ve had a few different kale salads but this homemade version is really my favorite, a perfect light lunch.