Cruciferous Crusade

I never liked brussels sprouts until about a year ago, and kale was never anything more to me than a bitter, inedible garnish that cheap restaurants use on their dinner plates to fancy them up. You know, like the green stuff in the lower left of this picture:

retro_kitsch_vintage_food_ham_and_peas_dinner_sticker-r66bd252701d54690926f93d3ba83ccbb_v9wf3_8byvr_324
photo: http://www.zazzle.com

Imagine my delight all these years later when I decided to jump on the cruciferous bandwagon and discovered that, when cooked and seasoned right, kale, bok choy, brussels sprouts, broccoli and cabbage can be incredibly delicious.

Kale and its cruciferous friends are veggies that have numerous health benefits. When eaten in the recommended servings of 1-1/2 to 2 cups 3-5 times a week, kale can help decrease your cancer risk. Not only that, but it also helps support body detoxification and can help lower your cholesterol. Kale is truly a super food!

For all the great nutrition information on raw kale, click here.

Tonight, I made a simple and flavorful kale slaw with lemon and parmesan.

Ingredients:

  • Kale
  • Brussels Sprouts
  • Grated or Shredded Parmesan
  • EVOO
  • Fresh Lemon Juice
  • Garlic
  • Salt & Pepper

My local grocery store had BOGO bags of kale/chard/baby spinach, so I cheated and got that. Otherwise, just pick out your favorite kale. And if you don’t have a favorite, just choose any variety. They’re all good.
If you buy a head of kale, wash it thoroughly and dry it well. Then, cut the thick stems away and chop up the remaining leaves. Use the whole head!
Next, wash about 10 small brussels sprouts. Cut the ends off and peel of the first few outer leaves. Then just slice them up and throw them in the bowl with the kale.
In a separate small bowl, whisk together about a 1/4 cup of EVOO, the juice of a whole lemon (or less if you want it less tart), 2 smashed and minced garlic cloves and some kosher salt. Then a pinch of pepper. Pour it over the kale mixture and sprinkle with a little parmesan. Toss it all together. Let it stand and soak up the flavors for at least 5 minutes. I prefer to put mine in the fridge for about 15 minutes before serving.
Before serving, toss with a little extra parm, and voila! A lovely, healthy cruciferous salad. Enjoy!

photo 3

Cheers!
Jessi