Simply Kale with Tuna Salad
Last night I wanted a healthy meal that was satisfying, but not heavy. I wanted to save room for popcorn and time so we could play cards.
I started with the Simply Kale* then finely-chopped a chunk of purple cabbage (which I think is called red cabbage — the scientists naming plants back in the day must’ve been in dimly-lit labs. Red onions are also purple; red lentils are orange until cooked, then turn yellow!).
Once chopped the cabbage measured about a half cup. I also shredded half of a large carrot, also about half cup. I tossed these two colorful additions with my wilted, salted, ribboned, lemon-juiced kale. It was as colorful and inviting as an Easter basket! I served it with a big scoop of homemade tuna salad!
It was as delicious as it was pretty! I’ll definitely be repeating this recipe.
|One bunch kale, preferably lacinato|
|1 1/2||T fresh lemon juice|
|1.||To ribbon-shred the kale (I remove the center spine first, but you don’t have to). Tightly roll a stack of leaves like large cigar and thinly slice. Transfer these little disk-shaped slices into a bowl and sprinkle with salt. Massage the salt into the kale, loosening it into long thin ribbons. You will see the kale soften and brighten in color. Sprinkle on the lemon juice. Let this stand a few minutes at room temperature. Store any leftovers in a glass container in the fridge.|