Kale is just gorgeous, isn’t it?
It’s probably my second-favorite green to have in salads (spinach is my favorite), and it is loaded with healthy goodness. Lots of dietary fiber and loads of vitamins A, C and K, plus plenty of folate.
I bought this lovely green variety of kale from the local Farmer’s Market and after a good wash, I steamed it for just a few seconds until it was bright green. Then I put it in the fridge to chill it back down.
The next day, I tore the kale into bite-sized pieces and tossed it with some watercress (another delightful salad ingredient), some fresh chicken breast, sprouts, blue cheese crumbles and a big red bell pepper. You’ll probably see some jalapenos in there too. Those sneaky little guys.
A little extra-virgin olive oil, a drizzle of white balsamic vinegar and presto: a perfect lunch.