Kale is related to cabbage, and is in fact, much closer to a wild cabbage than is the domestic leaves that we deem cabbage today. Kale is considered high in antioxidants and a load of other nutrients, including beta carotene, vitamin K, vitamin C, and calcium. Boiling reduces some of its nutrients, although stir-frying, steaming, and microwaving does not.
Thankfully, I just so happen to have a great connection, so I am fortunate enough to have an almost-unlimited (and free!) supply of kale as long as it is in season (which can be all winter, if it's a type called "Hungry Gap"!). Because of the large supply, I've been trying it all sorts of ways, including the recipe below. Enjoy!
Crispy Kale and Fruit Salad
3 large leafs of kale
1 t. vegetable oil
1/2 t. sea salt
1/2 heirloom apple, diced
2 small plums (or 1 regular-sized plum), diced
1 fig, cut into quarters
1 T. dressing (optional)
- Rip up kale leaves onto an oven-safe pan. Cover with oil and salt. Broil on the top shelf in the oven for 8-10 minutes, until it is the texture and "done-ness" that you want.
- While it is cooking, cut up your fruit.
- After the kale is cooked, put it into a bowl. Place cut-up fruit on top of it. If desired, pour just a little dressing (I used Annie's Naturals Organic Pomegranate Vinaigrette) on top for a little extra flavor.