First up - kale! Kale is my new best friend. I'm not a big fan of it just as it is raw, but cook it or dress it up in a massaged salad, and man! So tasty, and it has great nutritional value. I'll get into those a little more in a later post, for now I'll share a little recipe I made on the fly on Friday. My mom requested I bring a veggie for Kol Nidrei dinner (the meal before the fast starts for Yom Kippur), so I picked up whatever looked good at the farmer's market and figured I would figure something out. I'd tinker with it a little, so feel free to play around with this one, but I was pretty happy with the results. :-)
Kale salad with chickpea cutlets and baked potato (serve with vegan sour cream :) )
Warm Kale and Cauliflower Salad
Bunch of kale, probably a little less than 1/4 peck
Half a head of cauliflower
1/4 C+ golden raisins
salt to taste
Chop onion and saute in olive oil. Chop cauliflower. Add after a few minutes and saute until soft.
While those are cooking, chop kale into smaller pieces, or simply tear the greens off the stalks - unless you would to leave the stalks in for some crunch.
Add salt to taste, a little pepper if you'd like. Add the kale, and saute until just wilted. While wilting down squeeze the juice of one lemon into the pan, and add the golden raisins.
Serve and enjoy!