Sweet and Savory Spiced Kale

January 16, 2012

Before we were vegan, neither Bua nor I had ever had kale. Now, 16 and 9 years later, respectively, our weekly farmers market purchase usually includes 4-10 bunches. And it's not just us vegans (though I do believe we are responsible for the trend). This deep, hearty green has become the new romaine apparently. Our basic raw kale salad recipe is still great, but if you're looking for a new variation, try this Indian-spiced dressing:

Coat chopped, raw kale with olive oil.
Add sea salt and Braggs to taste (or shoyu), and a good dose to taste of both turmeric and cinammon.
Mix and bruise until kale is soft, or mix and let sit to soften.

Turmeric is known in Ayurvedic and other natural medicine traditions for it's anti-cancer, antioxidant, and anti-inflammatory properties (which applies to pretty much every disease or malady one might have)—all in all, a great thing to have in your spice pantry and weekly repertoire. Read a great description of the benefits here. Cinnamon as well is considered to have beneficial properties for the digestive, circulatory, and respiratory systems.