My favorite salad is simple to prepare and so incredibly delicious. Thank you, Dr. Portuondo of Honolulu, who taught me how to make this wonderful dish.

Kale Salad

1 head of kale
1 lime
2 cloves garlic
3 tablespoons olive oil
1 tablespoon Bragg’s liquid aminos
(or substitute 1.5 tsp. tamari sauce)

Chop up the kale into fine strips.

Send the garlic through a press, then mix with the juice of your lime, olive oil, and Bragg’s. Pour the dressing over the salad and mix it up. This is best left to marinate for a half-hour or so to “cook” the kale and let the flavors mingle together. The dressing ingredients are approximate so feel free to experiment.

Kale facts

Kale is a member of the cabbage family and is high in Vitamin K, Vitamin A, Vitamin C, and Manganese. You also get a good amount of fiber, as you might imagine.

There are several varieties of kale to choose from including dinosaur kale, or lacinto, green leaf, red leaf, and Russian red leaf, although my Russian friend claims never to have seen it before. Go figure. Any of these can be used for the salad or even mixed together with a doubled recipe.

Accompaniment

This is fantastic with Black Bean Soup, which can be created by using the left-over black beans. Use a carton of vegetable stock and a cup of cooked beans, heat in a pot (a stainless steel pot), and add cilantro at the end of cooking for added flavor.