I fell in love with kale a few years ago.
Soon after I started my studies at the Institute of Integrative Nutrition, I took a few healthy cooking classes and somewhere along the way was introduced to kale. I can’t remember exactly how it happened but, all of a sudden, I was one of those crazy kale-worshipping nuts. And I’ve never been happier.
After I discovered nutritional powerhouse that is kale, I discovered caldo verde, a Portuguese soup made with sausage, potatoes and, of course, kale. I also started making sautéed kale and constantly adding it in my quinoa salads and pasta dishes. It was glorious. But I didn’t truly appreciate the full versatility of kale until I discovered how to make a fresh kale salad. Continue reading