Kale! I haven’t always liked kale. In fact, I still don’t love it yet. It might take several lifetimes for me to get there but in the meantime, I figured out a way to use it that doesn’t particularly taste like kale. The best thing about this salad is you can’t really tell if you’re eating parsley, spinach, chard or another green. That’s the magic of lime juice, olive oil and mint. They do beautifully take over.
Now back to kale. Wise men say you should eat it regularly, preferably raw. It is one of the healthiest vegetables on the planet for you. It is greener than other greens and packed with antioxidants and vitamins, which means it keeps you young, beautiful and vibrant. That’s why I chose it for tabbouleh and that’s why I’m beginning to love it.
I love, love tabbouleh in sandwiches instead of lettuce and tomato. It adds so much character to burgers, simply piled on top, or in grilled cheese sandwiches. I grill my sandwiches in the panini press, then I open them and add tabbouleh right before eating. Simply fabulous.
KALE TABBOULEH RECIPE
Yield: 4 to 6 servings
Total Time: 20 min
8 cups chopped kale, ribs and stems removed
1 cup fresh mint leaves
1 medium firm tomato, diced
1 medium cucumber, peeled and diced
Finely grated zest and juice of 1 large lime
Sea salt and freshly ground pepper, to taste
2 tablespoons olive oil
Using a food processor, finely chop the kale and mint leaves. This may take four to five batches depending on the size of your processor bowl.
Transfer the chopped kale and mint to a large glass bowl. Add the diced tomatoes, cucumber and grated lime zest. Season with salt and pepper. Toss to mix the ingredients.
In a small bowl, whisk together the lime juice and olive oil. Add to the tabbouleh and toss well.
Serve immediately or refrigerate for later consumption. Tabbouleh will stay fresh for up to five days.
Ideas for use:
Tartines & crostinis