What is Your Favorite Kale Salad?

Despite its popularity, kale in salads remains a point of debate. While some argue that it can be enjoyable, others insist that it is not a suitable addition. Let's delve into the benefits and drawbacks of using kale in salads, explore its texture when raw, and offer some tasty and creative alternatives.

The Challenges of Raw Kale in Salads

One common issue with using kale in salads is its tendency to become soft and soggy. Unlike leaves such as romaine lettuce, kale does not retain crispness when soaked in dressing. However, it does offer a unique texture and nutritional value if prepared correctly.

Challenges:

Tendency to get soft and soggy Does not stay crispy in the fridge for long Can have a bitter and earthy taste

Easy Kale Salad Recipe

Making a kale salad can still be enjoyable if done right. Here's a simple and mess-free recipe inspired by a coworker's experience:

Ingredients:

Kale leaves Olives Chickpeas (optional) Bell peppers (optional) Lemon Olive oil Vinaigrette

Preparation Steps:

Clean your kale and allow it to dry thoroughly. Remove the woody stalk from the base of the leaves. Wrap the kale tightly in plastic bags and dispose of the utensils used, then go buy ingredients for a real salad. Massage the kale with a small portion of vinaigrette to soften it, then toss the ingredients together.

This method helps to soften the kale and make it more palatable, enhancing its flavor and texture in the salad.

Kale: A Versatile Ingredient that Belongs in Cooked Forms

While kale may not be ideal in salads, there are numerous ways to use it in prepared meals. For those who enjoy the robust flavor and health benefits of kale, cooking is a better option:

Alternative Uses:

Roasted Sweet Potatoes and Purple Onions: Combine kale with these ingredients for a tasty and nutritious dish. Raisins and Pepitas: Add these to the kale for a delightful combination of sweetness and crunch. Kale as Part of Soups and Stews: Use kale in lentil or white bean soups for a delicious and comforting meal. Slaw: Shred the kale and marinate it overnight for a milder, yet still flavorful addition to salads.

The Argument Against Kale in Salads

Some argue that kale is not suitable for salads due to its tough texture and strong flavor. Others have experienced a ten-year period in Brooklyn where kale was ubiquitous in restaurants and cafes. Here are some common points made by those who believe kale should not be in salads:

Tough and Earthy Flavor: Kale can be tough, fibrous, and have a strong, earthy taste that may not suit all palates. Health Benefits: Kale is indeed nutritious, but its chewy texture can make it less palatable in salads. Alternatives: Cook kale with bacon, vinegar, or citrus to create a more delicious and tender dish.

While kale is a fantastic ingredient when cooked, its raw form is more suitable for cooked dishes where its unique qualities can be better appreciated. Embrace the versatility of kale and explore different cooking methods to enjoy its health benefits and flavor to the fullest.