Kale may be all the rage in the foodie and healthy-eating circles, but left raw in a salad it's hard to eat and digest. Yes, you can "massage" the kale leaves to soften them, but that's kind of a pain. The kale also remains raw, which, if you have a sensitive stomach, can be a problem. So what to do? First soften the kale in warm water. Then saute the kale lightly with a little olive oil to make it more easily digestible but don't cook it so much that it becomes mush. Sweet apples and a little red onion cook first, then the kale. The addition of balsamic vinegar and honey creates a light dressing in the pan and limits cleanup. The salad is a little different, quite tasty, and you get the health benefits of nutrient rich kale with fewer tummy problems.
Tummy Friendly Apple-Kale Salad -- Serves 4
1 tablespoon of olive oil
1/2 small red onion, chopped into small bits
1 large peeled, cored, and chopped apple
1 bunch of kale (8-10 good-sized leaves), washed
2 tablespoons of balsamic vinegar
1 tablespoon of honey
1/2 teaspoon of grainy Dijon mustard
1/2 teaspoon of lemon pepper seasoning
1/4 cup of chopped toasted walnuts (optional)
Remove the large ribs from the kale and cut the kale into 1/4-inch (approximately) strips. Put the cut strips into a large bowl and cover them with hot tap water--about 110-115 degrees. Let the kale sit for 15-20 minutes. Drain it well. Meanwhile heat a large skillet over medium high heat and, when hot, add the olive oil and onion. Saute the onion for a few minutes and then add the chopped apple. Saute the onion and apple for 5-10 minutes and then add the kale leaves. Saute the kale lightly for a few minutes until it has just started to wilt a bit. Add the balsamic vinegar, honey, mustard, and lemon pepper seasoning and toss the mixture in the skillet to combine everything. Serve the kale salad warm. If you'd like, you can sprinkle on toasted walnuts for extra crunch.
