Monday, September 19, 2011

Kale Salad

The Oprah Show is now gone, and what better show to replace it than the Dr. Oz Show.  Weekdays at 3:00 p.m. on ABC.  Although it's hard for me to have a "3 o'clock habit," I was able to watch the first two episodes last week, and that is where today's recipe comes from.

I've never had kale before, but after watching the cooking demo on the Dr. Oz Show, by Chef Marjorie Johnson (one of America's oldest chefs), I was intrigued and I just had to try it.
I'm not really a salad person, but since this particular recipe involves a little cooking, it appealed to me.  Oh Kale, why haven't I tried you all this time? I can say that I have a new found vegetable.  I love kale because there is no strange flavor to it. It's almost just like spinach with thicker, crispier leaves.  This particular recipe has a contrast of flavors that is just divine.  First you bite into the kale with a hint of olive oil, then you get a crunch from the walnuts, a hint of garlic, and then a sweet tart burst from the cranberries.  You definitely want to try this.  According to Dr. Oz, kale has anti-aging properties, and what woman wouldn't like that.

My recipe here has a slight variation from that featured on the show.  To see Chef Marjorie's recipe, go to the Dr. Oz Show.  


3 stalks of kale
1 tablespoon olive oil
1 clove garlic (minced)
2 tablespoons cranberries
2 tablespoons walnuts
1 teaspoon sugar
2 tablespoon water


1.  Wash the kale thoroughly and drain.  Chop up the kale into two inch lengths.

2.  Glazed walnuts (optional):  On medium heat, place the walnuts in a non-stick pan.  Add the sugar.  Flip the walnuts in the pan until the sugar caramelizes and sticks to the walnuts.  Set aside.

3.  Using the same pan, heat up the olive oil on low heat.  Saute the minced garlic until fragrant.  Do not let it turn golden brown.  Add the kale, cranberries and water.  Cover the pan and let cook for about 30 seconds.  Turn the kale and cover again for another 30 seconds or until the kale is cooked to your desired texture.  I like my kale to be crisp and not too cooked.  Do not overcook though or the kale will have a slightly bitter taste to it.  Transfer to a plate and add the glazed walnuts.

Wonderful anti-aging kale.  Who knew?
Cranberries on the left, chopped walnuts on the right.
This recipe was shared on Midnight Maniac's Meatless Monday (MMMM).

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