Hale Kale! How long has kale been in the spotlight? It seems for the last few years, kale has been the CEO of greens. Spinach was demoted, arugula was transferred, and lettuce was laid off after kale took the reigns. We all watched as kale dominated the greens empire and permeated every home. Most of us drank the kool aid. And for good reason.

Kale is touted as one of the world’s healthiest foods. Kale is low in calories (one cup of kale has 36 calories and 5 grams of fiber).  It is high in Vitamins K, A, and C, magnesium, iron, and folate. Research indicates that kale provides cholesterol lowering benefits and risk-lowering benefits for a least five different cancers. Additionally, kale is a great anti-inflammatory food loaded with omega-3 fatty acids that help fight against arthritis, asthma, and autoimmune disorders.

What’s not to love? And boy do we LOVE! I try to eat kale as often as possible. I juice it, sauté it, bake it (extremely pungent when baked so watch out), etc. However one of the easiest and most delicious ways to enjoy kale is by making a kale salad. I’ve made at least a couple dozen different kale salad recipes over the years. Many of them were good.  Most of them were complex with a variety of ingredients. None of them were this good, and this simple. I've served this salad for lunch, brunch, and dinner. Happy and healthy eating!  

1 bunch of Lacinato kale (aka Dinosaur kale)
2-3 tb olive oil
Juice from ½ lemon
2 large carrots
1/3 cup fresh finely grated parmesan cheese
Salt and pepper to taste

-Wash and dry kale
-Roll kale into a log shape and cut long thin strips
-Place kale into a large salad bowl
-Add olive oil
-Add lemon juice
-Massage into kale thoroughly
-Grate carrots into the bowl
-Grate cheese into the bowl
-Add salt and pepper

Oxx, (one big hug, two air kisses)