Massaged Kale?!?!

It might be a funny name for a recipe but this salad is amazing. Anytime I share the salad a request for the recipe follows, so I thought I better get it up on my blog. Be forewarned, once you have this salad you'll probably become addicted. Although this addiction will benefit your health as Kale is rich in antioxidants, and is considered to be anti-inflammatory. It is also high in Vitamin K, Vitamin C and beta carotene, and reasonably rich in calcium. (Because of its high vitamin K content, patients taking anti-coagulants such as warfarin are encouraged to avoid this food since it increases the vitamin K concentration in the blood, which is what the drugs are often attempting to lower).

Massaged Kale & Apple Salad with Gorgonzola from Cynthia Lair http://www.cookusinteruptus.com/
Bastyr adjunct faculty member Jennifer Adler M.S., C.N. contributed this recipe. I love to watch Jennifer work with food because she loves to use her hands. She touches and loves food into magnificent flavor and tenderness. Jennifer likes to make a bunch of this salad at once to ensure that she have dark leafy greens ready when busy days are ahead. It tastes better as the days go by.

1 bunch kale
1 teaspoon sea salt
1/3 cup sunflower seeds toasted (or Sweet Glazed Nuts)
1/4 cup diced red onion
1/3 cup currants
3/4 cup diced apple (1/2 apple)
1/4 cup olive oil
2 tablespoons unfiltered apple cider vinegar (I use balsamic vinegar - 18 yr old from Navidi's)
1/3 cup gorgonzola cheese crumbled

De-stem kale by pulling leaf away from the stem. Wash leaves. Spin or pat dry. Stack leaves, rollup and cut into thin ribbons (chiffonade). Put kale in a large mixing bowl. Add salt, massage salt into kale with your hands for 2 minutes. To toast seeds, put in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma.

Put kale in a fresh bowl and discard any leftover liquid. Stir onion, currants, apple and toasted seeds into kale. Dress with oil and vinegar and toss. Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese. Yields: 6 Servings. Enjoy!