Why has the world gone insane for kale? Because it’s truly an amazing vegetable. It’s gorgeous, and it’s unbelievably healthy — loaded with calcium and vitamins A, C, and K; as well as phytonutrients, those natural chemicals found in plants that boost the body's immune system.
There are a gazillion wonderful kale recipes. You might even want to check out “Fifty Shades of Kale,” co-authored by Drew Ramsey, who describes himself (accurately, in fact!) as a “psychiatrist, author, and farmer.” We’ve chosen this recipe for you because it’s so easy and delicious and because it goes with absolutely everything. We hope you love it.
- 1 bunch of lacinato (dinosaur) kale (see note)
- 1 Tbl extra virgin olive oil
- 1 Tbl raspberry wine vinegar (or balsamic or red wine vinegar)
- fresh raspberries (optional — and apparently considered optional for the photograph. Sorry).
- Rinse the kale, and strip off the leaves. Break them into large pieces. If you want to use the stems for extra crunch, cut them into ½-1 inch pieces.
- Place the still-moistened kale in a bowl and microwave for a minute. See if that’s enough – you want the kale that gorgeous green and sort of cooked, but you also want it to retain some shape. Cook it for another minute or so if you like.
- If there’s visible water at the bottom of the bowl after you’ve cooked the kale, drain it.
- Then, toss with olive oil.
- Then, toss with vinegar.
- Gently toss in the raspberries at the end (if you’re using them).
What could be easier, prettier, healthier – not to mention pretty damn delicious?!?