Kale Salad
Kale is rich in iron (something you’re depleted of if you experience menstruation) and antioxidants. According to Minnesota Dept. of Agriculture, only seasonal green in MN winter.
Ingredients:
- Kale (any kind works, but Lacinto Kale [the bumpy stuff] works best!)
- ½ onion
- 1-2 lemons, or lemon juice
- Olive oil
- Salt
Optional: Walnuts, Pine Nuts, craisins, Feta or Parmesan cheese
1. De-stalk the Kale (strip the leafy part from the stalk, starting from the base to the tip) Discard the stalks
2. Roll the Kale into little rolls. Cut them thinly so you’re left with kale shreds.
3. Juice lemons. Add lemon juice, oil, and salt to large bowl w/ kale shreds
4. Add any or all optional ingredients (or substitute your own)
5. Massage Kale w/ fingers. Set aside. The longer you leave it, the softer the kale will be; the lemon and salt break down and “cook” the kale. (kinda like ceviche)