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.

kale 3

Laura Heldreth

Laura Heldreth

Hello! My name is Laura Heldreth and most days you can find me playing in my kitchen and vegetable garden.

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