Kale, thick vibrant green leaves packed with vitamins and antioxidants such as vitamin C and beta carotene , it became the new "superfood" a few years ago and made it's way onto the menus of so many restaurants. I remember eating an awesome kale salad at Gusto 101 in the King West area of downtown Toronto. Dressing was citrus-y with the right amount of sweetness. Because the leaves are quite thick, it also held up really nicely too. Oh, and just a quick mention, wine on tap here for $1/oz was also pretty decent! Anyway, back to kale...
Inspired by this spinach and walnut recipe over at Humble Bean, I made it with kale and substituted the mirin with PC brand Splendido "White Condiment with Balsamic Vinegar of Modena" (Ingredients include: wine vinegar, concentrated grape must, balsamic vinegar of modena, sulphites). Because the vinegar was on the sweet side, I also cut down on the sugar by one third. I would have rather used mirin but didn't have any in the house; in the end it still tasted pretty good and was easy to make. Again, easy to make, very key these days!
So, try out the spinach and walnut dressing or use kale like I did! If using kale, boil the kale for about 5 mins. You do lose quite a bit of nutrients by boiling so you could steam it or chop into shreds and consume raw to retain the nutrients.
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