Are you feeling a bit bloated from the onslaught of turkey, potatoes and stuffing from this past weekend? Any time that I feel like that I turn my focus to super greens. Kale is a magnificent versatile veggie that you can make into chips (see a few blogs ago), raw salads or cooked stir fries and side dishes. It’s super nutritious and greens help alkalize the body and remove acidity. Dig in and eat this all week to balance and de-bloat!
Kale Super Salad
Cook/prep time: 20 minutes Serves 4 If you don’t feel like steaming the kale first, you can do a raw version. Just discard most of the thick stems and rub a little olive oil on the leaves to soften them before chopping. Then proceed with the recipe.
– 1 ripe haas avocado
– 1 bundle of green kale
– Agave nectar or honey to taste (start with 1 tablespoon)
– Juice from 1 lemon
– 1-2 tbsp of rice vinegar
– 1/2 cup dried cranberries or golden raisins
– 1/4 tsp garlic powder
– 1/4 tsp onion powder
– Sea salt and cracked black pepper (to taste)
– Cayenne pepper to taste (start with a pinch)
1. Wash and roughly chop kale into 2 inch pieces. Prepare a pot to boil with about 2 cups of water. When water begins to boil, add kale and stir for about 30 seconds before removing from heat (no longer than 30 seconds or it won’t be crisp.) Drain and run under cold water immediately.
2. Place kale in colander and press leaves to drain water. Then place leaves onto paper towels to dry.
3. Place kale in large bowl with entire avocado cut into cubes and raisins. Toss with garlic and onion powder, salt, black and cayenne pepper, agave, rice vinegar and lemon juice and toss again.