Stop crinkling up your nose (yes, I can see you doing that). I did use those 3 words in the same sentence. Now say it with me: Raw Tuscan Kale. And yes, I made them into a salad – a kale salad. I get it though….the whole concept of eating kale grosses some people out, let alone eating it raw. What about the bitterness? What about how thick the leaves are? What about….? And what about….? Enough with the questions – how about some answers?
Let’s take a look at the health factors found in kale. It contains calcium, copper, potassium, iron, magnesium and phosphorus. As far as vitamins are concerned, it’s got vitamins A, C and a ton of vitamin K (these are the antioxidant vitamins). The fiber content of kale also helps reduce cholesterol levels which can help to reduce the risk of heart disease. (This benefit is increased if the kale is lightly steamed before eating.)
So raw kale is good for you, but what about the bitterness and those thick leaves? I’m not a cow…I don’t want to have to chew this kale for 10 minutes just to swallow one forkful. That’s where the different types of kale come into play. For this salad I used Tuscan kale, which is also called Cavolo nero; Dinosaur kale; black cabbage or Lacinto kale. The leaves of Tuscan kale are still thicker than lettuce, but it’s not quite as bitter as the curly leaf kale. For a kale salad (that is using the kale raw) use this type of kale. The others tend to be a bit too bitter to eat in their raw state. But don’t shy away from them. They all taste great cooked, and cooking causes the bitterness to subside a bit. And…It’s available year round and not just because it gets imported from some faraway land that’s experiencing summer while we’re in the midst of the next Arctic freeze. (Okay you, not me, I live in LA – if we get snow there’s a MAJOR problem.)
To enhance the flavors of the ingredients in this salad, I made a warm shallot vinaigrette. I used apple cider to give it a nice acidic kick. The other thing that a warm dressing does for this salad is help the kale soften up a bit. In fact, after dressing the salad, toss to combine everything and let it sit for 10 minutes before serving. Unlike its lettuce salad counterparts, the kale salad doesn’t get all soggy and gross. In fact, I had leftovers of this salad for lunch the next day and it was perfect – not soggy in the slightest.
There are single ladies out there who are happy about it and there are single ladies out there who are bitter about it. Why so bitter?
Happy single ladies are totally content with the fact that they are not in a romantic relationship with anyone. They’ve got plenty of friends, hobbies and activities to keep them occupied and fulfilled. They’re open to the idea of being in a good solid romantic relationship but aren’t on the hunt for one. Que sera sera.
On the other hand there’s the single lady that’s bitter about her situation and is more than happy to word vomit all over you with their shitty attitude. Oh sure, they’ll tell you that they can’t be tied down, can fart whenever and where ever they want, never have to worry about the toilet seat being left up and don’t have to share the remote control. But isn’t it funny pathetic how, in their next breath, they’re whining about how great they are and how much it sucks that they can’t find anyone to go out with them.
If Bitter Betty would get up off of her ass and go out and mingle, maybe she’d find somebody. Sure, there’s internet dating (ugh) but that just allows her to sit on the couch watching someone else’s reality (which, no doubt makes her feel better about herself) and stuff her face. Not exactly creating a very exciting reality for her. But staying inside is a much easier option. And adopting an air of self-righteousness disguises nothing to the rest of the world, although she’s doing a fabulous job fooling herself.
You can make up any excuse for your singledom, but odds are every woman that is in a good relationship could say the same thing about herself too. So, nice try…but no one is buying that either. If you’re tired of being single, then do something about it! I know this sounds trite, but get involved in your community, go to the gym, stop having everything delivered to you and actually go to a store. When you’re at the store smile, occasionally make eye contact with a guy. Odds are, if you look approachable one of them will actually approach you and maybe ask you out.
Bottom line – quit your bitching, the rest of us don’t want to hear it.
Recipe: Raw Tuscan Kale Salad
- 1 Bunch Tuscan Kale (approximately 20 stems)
- 3 Small Golden Beets
- 2 Cloves Garlic (minced)
- 1 Handful Walnuts (roughly chopped)
- 1 Shallot (peeled and finely sliced into rings)
- 1/4 – 1/3 Cup Extra Virgin Olive Oil* + 1 Tablespoon
- 2 Tablespoons Cider Vinegar
- Sea Salt
- Fresh Ground Black Pepper
- Preheat oven to 400 degrees Farenheit.
- Wash beets and remove tops.
- Place the beets on a piece of foil and drizzle with one tablespoon of olive oil and a pinch of salt. Close foil around the beets and roast for 30 minutes.
- Remove from oven and let cool.
- Wash and dry the kale.
- Remove the hard rib from the center of each kale leaf.
- Stack leaves on top of each other and roll into a cigar shape. Finely chop the kale into thin strips by cutting across the roll. Toss all of the chopped kale into a large bowl.
- Slip the skins off the beats and cut them to 1/2″ dice.
- Add the diced beets and chopped walnuts to the kale.
- Add the oil to a small sauté pan over medium heat.
- Once the oil is hot, add the garlic and shallots. Add a pinch of salt and a few grinds of pepper. Cook until the garlic is browning and the shallots have completely wilted and remove from heat.
- Stir in the cider vinegar.
- Spoon the dressing over the top of the salad. Toss and let stand for 10 minutes.
*I used 1/4 cup of olive oil when I made this which makes a very lightly dressed salad. You could use 1/3 cup if you want more dressing.
You could also add pieces of bacon to this kale salad which would take it up another level.
Preparation time: 20 minute(s)
Cooking time: 30 minute(s)
Diet type: Vegetarian
Diet tags: Gluten free
Number of servings (yield): 4
Culinary tradition: USA (General)
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