Kale can be a tricky vegetable to eat; it’s tough and very earthy tasting, but there are a few ways you can prepare it to make it taste great! I find I buy kale much more often in winter because all the other leafy greens at the grocery are always starting to rot. Kale is a veggie that tends to do well in cooler weather so it’s definitely one of my go-to’s this time of year. I love to do one of two things with kale- sauté it with garlic and olive oil or let it soak in dressing for a few hours or even a day. I made a yummy recipe for a make-ahead kale salad that you can let sit in the fridge for a day or two!
-1 bag kale
-1 cup shredded carrots
-1/2 cup cherry tomatoes (quartered)
-1/3 cup red onion (chopped)
-1/4 cup olive oil
-1/4 cup balsamic vinegar
-1 Tbs dijon mustard
-2 large garlic cloves (minced)
-1/4 tsp salt, pepper, red pepper flakes
Start by removing the thick, tough stocks from your kale and chop the leaves. Add them to a large mixing bowl. Then add your shredded carrots, quartered cherry tomatoes, and chopped red onion. In a separate jar add olive oil, balsamic vinegar, dijon mustard, minced garlic, salt, pepper, and red pepper flakes. Shake the dressing until it is fulling mixed. Pour over the top of the kale salad and mix well. You can eat the salad immediatley but I recommend letting it sit in the fridge for about an hour or until the kale softens a little. You can even pack it for lunch the next day! Enjoy!