I have to admit first, that I was pleasantly surprised with the taste of raw kale and chard. I thought the bitterness and toughness of the leaves and stems could not be overcome, unless stir-fried Asian style. Fortunately, I was wrong, with a simple vinaigrette, a dash of honey, and some macerating, the leaves and stems became delicious raw. Because they are hearty greens, you can make the salad a day or two in advance, and it just keeps getting better really. The leaves tenderize and don’t wilt like lettuce greens or spinach leaves. And the nutrition is off the charts good for you! No wonder Kale is a buzz word on the health markets right now.
- 5 stalks rainbow kale
- 6 stalks of beet chard (keep the beet for roasting, recipe below)
- zest of 1 lemon
- scant 1/4 cup lemon juice (1 1/2 lemons, juiced)
- 2 teaspoons honey
- 3 Tablespoons olive oil
- 2-3 cumquats, thinly sliced
- Raw or roasted, unsalted almonds (optional)
The winter brings an abundance of colorful root vegetables. If you roast them up, the natural sugars intensify and make a great side to dishes like pork, chicken, or lean steak. Keep this simple recipe in mind and you’ll find roasting is a great, easy way to cook up winter vegetables.
- 3 parsnips, peeled, small chop
- 3 carrots, peeled, small chop
- 2 beets, peeled, small chop
- 1 purple sweet potato, peeled, small chop
- 2 teaspoons olive oil
- 1 teaspoon honey (optional)
- 1/8 teaspoon salt (optional)