I have to admit first, that I was pleasantly surprised with the taste of raw kale and chard. I thought the bitterness and toughness of the leaves and stems could not be overcome, unless stir-fried Asian style. Fortunately, I was wrong, with a simple vinaigrette, a dash of honey, and some macerating, the leaves and stems became delicious raw. Because they are hearty greens, you can make the salad a day or two in advance, and it just keeps getting better really. The leaves tenderize and don't wilt like lettuce greens or spinach leaves. And the nutrition is off-the-charts good for you! No wonder kale is a buzz word on the health markets right now.
Servings: 6 servings
*I garnished with a raw floret of golden cauliflower, and even tossed some in the salad for color.
Also appropriate for Vegetarian, Vegan and Gluten Free diets.
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