Today is National Kale Day, which strikes me as a bit silly, but also as an excellent time to share what I’ve learned about kale. I’ve grown kale for over a decade in my vegetable and flower garden because I think that it’s pretty. But, two years ago, my physical therapist, mocked me into trying it. And surprisingly, I liked it. I began adding it to my daily glass of fresh vegetable and fruit juice, soups, and even salads. This summer, I shared with you my discovery of kale pesto.
Kale is super easy to grow and is a nutritional powerhouse. Plus, it grows year-round in my garden. I’m adding new starts to My Victory Garden tomorrow, if the rain decides to stop. I prefer to grow Dinosaur Kale and White Russian Kale. White Russian Kale tastes like broccoli so I chop it up and mix it up with a coleslaw style dressing. It’s worth testing out various recipes to see what you prefer. If you don’t like kale’s bitter flavor, I recommend blanching it for a few minutes in boiling water and then adding it to your favorite pasta, soup, or frittata. I’m so grateful that I discovered kale.
When were you first introduced to kale? And did you like it?
White Russian Kale Salad
I don’t remember where I discovered the original inspiration for this dressing, but it’s a recipe that I regularly use. If you don’t like mayonnaise, substitute sour cream or Greek yogurt.
- 2 cups White Russian Kale, thinly sliced
- 1 carrot or ½ small onion, shredded
- 1/6 cup light or fat free mayonnaise
- 1-tablespoon cider vinegar
- ½ tablespoon of sugar
- Pinch of kosher salt
- (Optional) ½ teaspoon Dijon mustard
Place the prepared kale and carrot in a bowl. Mix the remaining ingredients in a separate bowl. Pour the dressing over the vegetables and stir together. Enjoy. I like to serve this beside or on pulled pork sliders and chicken burgers.