But, he agreed to give it a whirl. So, why not?
According to Wikipedia , kale has strong antioxidant properties, and is very high in beta-carotene, vitamin K, and vitamin C. Closer to the cruciferous family (think broccoli), kale is also believed to stop the growth of some cancerous cells.
And this website lists the nutrition facts for one cup of chopped, raw kale as being 33 calories (4 from fat), with 1 gram of fiber and 2 grams of protein. Pretty good if you ask me! The recipe I used came from a magazine article I had clipped asking three chefs to create a dish with peanut butter. I love all things with peanut butter ... so figured this might be a worthwhile first try!
Roasted Squash and Kale Salad
Peel, seed, and cut 1 butternut squash in 1 inch chunks. Toss with 2 T. olive oil, 3 T. brown sugar, 1/2 tsp. sale, and 1/2 tsp. pepper; bake for 25 min. Cool. Toss with 1 lbs. thinly sliced kale and 1/4 c. thinly sliced red onion. In a blender, puree 2 tsp. soy sauce, 1 T. fresh lime juice, 2 tsp. sesame oil, 1 tsp. sugar, 2 T. peanut butter, 2 T. minced ginger, and 1 T. water. (I used my mini food processor). Drizzle salad with dressing and serve.
Overall, we really liked the salad. I mixed in some cut up lettuce - because kale is pretty bitter and I wanted our first try to be the best it could be! Also, the grocery store I shop at was out of butternut squash, so I substituted a sweet potato. I would eat it again! And our guests and Eli all claimed they enjoyed it! So, give it a try!
Now I might find another one to try next week ...