Kale might look like something that grows in the wild, but of all the super healthy greens kale is king. In addition to its vitamins, minerals, antioxidants and phytochemicals, kale has lots of fiber, that stuff that sweeps around and keeps our digestion tidy. It’s loaded with Vitamins C, A, B6, & K and a host of minerals. And can you believe it, kale even has protein.

Saute it with a little garlic, extra virgin olive oil and garlic vinegar for a side dish that goes outstandingly well with lamb. Another cool idea is kale chips. Just bake torn kale leaves drizzled with extra virgin olive oil and a little kosher salt in a 325° oven ’till they’re crisp, about 15-20 minutes.

Sound good? Of course it does!

Here’s something you probably didn’t think of: kale

Kale Salad

1 bunch Curly Kale, stemmed, leaves thinly sliced
2 Tb Rolling Hills Farm Garlic Honey Vinegar
1/4 C plus 2 Tb Extra Virgin Olive Oil
Kosher Salt
1 tsp Lemon Zest
Juice 1 Lemon (1/4 c)
1 Tb Soy Sauce
1 Tb Dutch Hill Preserves Pure Maple Syrup
1 Medium Carrot, peeled & shredded
1  Race Farm Apple, shredded
2 Scallions, thinly sliced
Fresh Ground Pepper to Taste
 
In a large bowl, gruffly toss the kale with vinegar, 2 tablespoons olive oil and 1 teaspoon salt. Let stand at room temperature for 30 minutes.
Meanwhile, in a medium bowl whisk the lemon zest and juice, soy sauce, maple syrup and remaining 1/4 cup olive oil. Season with salt and pepper.
Toss the carrot, apple and scallions with the kale. Add the dressing and toss again. Season with salt and pepper and serve.