So, while researching ingredients for my forthcoming book, The Mediterranean Diet: The Tasty Companion (scheduled to be published this Summer), I came across a great recipe for a kale salad in Meals that Heal Inflammation by Julie Daniluk. Although not a traditional "Med" dish, the recipe was full of Mediterranean ingredients, so the kale is punched up with flavor. I revised the recipe a bit to make it a hot side dish and...my husband loved it!
A microplane is a great tool for grating the lemon peel and the garlic. You will also need a pot with a steamer basket (or colander) and a lid.
Makes 4 servings
Mo's "Med" Kale
• 1 large bunch Kale, rinsed well and stems removed
• finely grated peel and juice of 1/2 fresh lemon
• 1/8 teaspoon salt
• 1 tablespoon minced fresh basil (or 1 teaspoon dried)
• 1 tablespoon extra virgin olive oil
• 1/4 cup kalamata olives, pitted and chopped
• 1 tablespoon minced red onion
• 1 clove garlic, grated (ideally using microplane, but you can also use the small holes on a box grater)
1. Bring 5 cups of water to a boil over high heat in the pot with steamer basket. Place kale in steamer basket, cover and steam until wilted and quite soft, about 10 minutes.
2. While kale is steaming, make dressing by mixing remaining ingredients well in a large serving bowl.
3. Remove kale from steamer and place in serving bowl with dressing. Mix ingredients together well and taste. Adjust seasoning as desired. Serve immediately.
If you want something a bit spicy, you could add 1/8 teaspoon red pepper flakes to the dressing.
Let me know what you think!