So besides phlegm, I’ve had a lot of other things percolating around in my head this past week. Mostly they have been thoughts about my Dad and the reality that we are having Christmas without him this year. However, I don’t tend to deal very well with that reality and I am a champion at denial, so these thoughts get pushed to the sidelines.
Eventually I am going to have to deal with it, but until I have the strength and the words to understand what I’m feeling, I’ll continue on my path of self-delusionment thank you very much.
So today, in that very spirit of emotional procrastination and repression, I want to talk to you about my very real obsession with KALE.
Oh kale is the wonder vegetable of the nutrition world right now. The latest experts agree that it is just chock full of vitamins and minerals. For instance, kale is high in beta carotene, vitamin K, and vitamin C. Additionally, it’s no slouch when it comes to calcium either. Best of all, Kale has anti-cancer properties: it helps the body repair cell damage and block the growth of cancer cells.
Too bad that it can taste like dirt if you’re not careful.
However, I am here to help you through that hurdle. I’ve got a recipe that is guaranteed to knock your socks off (and when I say guaranteed, I mean if you end up not liking it, I guarantee I’ll say “What’s wrong with your taste buds dude?”)
I call it: Kale Salad with Mango and a Honey Vinaigrette Dressing. You can just call it deliciousness.
What you need:
one good sized bunch of Kale
one mango, peeled and chopped into bite-sized pieces (or put in two if you have a deep and abiding love for the fruit.)
1/4 cup of olive oil (or canola oil if you’re too cheap to buy olive oil or if you just hate the way Rachael Ray calls it “EVOO.” Come on Rachael, olive oil is just as easy to say as “EVOO.” Seriously woman.)
juice from one lemon
salt and pepper
2 tablespoons of honey
roasted pumpkin seeds, pepitas, or sunflower seeds if you don’t have a child with braces eating dinner at your house.
The first step is to take your clean kale and rip it off the bulky, non-delicious stalk. Seriously, you do NOT want to eat that stalk. I just use my fingers for this, but if you’re not a finger person you can use a knife.
Put the kale in a bowl and mix with half of the oil and half of your lemon juice. Again I use my fingers for this. (Just go with it. You’ll feel so liberated.) Then sprinkle with salt and set aside to rest. Kale is a beast, this step helps in taming him.
In a separate small bowl, whisk the honey with the rest of the lemon juice and oil while singing along to the radio. Seriously, the singing promotes hip action which aides in the whisking of all things vinaigrette-like. And if there is anything worse than under-whisked dressing, I don’t know what it is.
Perhaps now you start to understand why I don’t have my own cooking show.
Pour the dressing and the cut up mango into the kale salad. Sprinkle with more salt and some pepper, put the lid to the salad bowl on, and shake your booty (and the bowl) to evenly coat everything. Top with the pepitas or sunflower seeds if that is the route you are taking.
The final step is eat the salad to your heart’s content, reassured in the knowledge that your body is becoming healthier by the mouthful.
For those of you who are skeptical about the deliciousness of this dish let me assuage your fears: my picky four year old loves it, as does the rest of my family. In fact, I have never met a person who didn’t like it. So don’t be a weirdo, embrace the kale.
If you still aren’t swayed let me give you the frugal break down of the dish. The kale cost me $1.68 and the mango was on sale for $1.00. I had the oil, honey, and lemon juice on hand so I’m counting that as free (hey, my blog, my rules.) The recipe makes enough for approximately 10 servings and the kale is hardy enough that if you cover the salad it can last up to six days in your fridge. That means you can use it as a side dish for two dinners (or for one giant gathering.) All for around $2.68.
Kale. It’s good for your cellular structures, your taste buds, and your wallet.
(Although it doesn’t do jack for your mediocre photography skills obviously.)