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.
- 5 stalks rainbow kale
- 6 stalks of beet chard (keep the beet for roasting, recipe below)
- zest of 1 lemon
- scant ¼ cup lemon juice (1 ½ lemons, juiced)
- 2 teaspoons honey
- 3 Tablespoons olive oil
- 2-3 kumquats, thinly sliced
- Raw or roasted, unsalted almonds (optional)
- Golden Cauliflower florets(optional)
*I garnished with a raw floret of golden cauliflower, and even tossed some in the
salad for color.
- Separate the leaves from the stalks of the rainbow kale and beet chard. Tear the
leaves up in your hand. Chop the stems. You can make two separate salads stems and leaves,
or combine them.
- In a small measuring cup whisk the lemon zest, lemon juice, and honey with a fork.
Gently stream in the olive oil, while whisking.
- Pour dressing over greens and add kumquats. Also add whole almonds if you like.
Serve with fish, chicken, pork, or quinoa salad.
Also appropriate for Vegetarian, Vegan and Gluten Free diets.
For photographs and detailed instructions, please visit