Serves 8. Prep time: 15 minutes
INGREDIENTS
- 2 pounds raw kale
- 1 medium red or yellow bell pepper; seeded and diced
- 1 cup raisins
- Juice of 1 medium lemon (about 2 tablespoons lemon juice)
- 1/4 cup olive oil
- 1/2 teaspoon salt
Optional: toasted slivered almonds
INSTRUCTIONS
- Rinse kale; remove center stems. (You can save stems to use in tomato sauce or another recipe.) Stack half the leaves, roll them up, and cut across the roll to make 1/4-inch wide ribbons. Cut across rolls again once or twice until kale ribbons are an inch or so long, like green confetti. Repeat for other half of leaves.
- Put kale into a glass bowl or other non-reactive container. Add olive oil and lemon juice. Massage and squeeze kale for five minutes, until it is soft and tender. Mix in salt.
- Toss kale with remaining bell pepper and raisins. Taste and adjust seasonings.
- Chill for at least 30 minutes to allow lemon to further soften kale.
- Optional: Toast slivered almonds in pan on medium-low heat on top of stove until just light brown. Garnish salad with almonds before serving.
- Serve chilled or at room temperature. Keeps 5 days refrigerated.
Credit: Adapted from: Linda Watson
BENEFITS
Kale is a nutrient powerhouse! One cup of kale contains 1300% of the vitamin K you need in a day and 350% of the vitamin A you need. Vitamin K plays an important role in preventing blood clots and building strong bones while vitamin A helps to strengthen the immune system and keep your eyesight healthy. Kale is rich in vitamin C and fiber. Vitamin C helps to strengthen the immune system but also plays a role in collagen production, keeping your joints healthy! Fiber helps maintain bowel health and helps lower cholesterol. Lastly, fiber helps maintain healthy blood sugar levels.