Let Kale Salads Rock Your World

You know I'm the Queen of Greens. I eat greens every day: chard, kale, spinach, arugula, mache, chard, collards. Gram per gram, kale provides more iron than red meat, and we don't eat red meat while on the Gottfried Cleanse. Kale is nutrient dense in other aspects as well: one cup provides 1327% of the daily value of Vitamin K, 192% of daily value of Vitamin A, and 88% of Vitamin C.

Let's leave out the bread crumbs and cheese while your cleansing. Click here for another favorite recipe for marinated raw kale.

This traditional Tuscan salad is made with strips of Italian black kale, fresh lemon juice, extra virgin olive oil, crushed garlic, red pepper flakes, grated pecorino Tuscano cheese and bread crumbs. These bright, refreshing flavors combine to bring the sunny taste of Italy to your table.

Ingredients
4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, "dinosaur," cavolo nero) midribs removed
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
salt & pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
1/2 cup freshly made bread crumbs from lightly toasted bread

Instructions
Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

Check out the video right here.

Massaged Greens

Modified from Renee Loux

I love a good rubbing with oil. So do leafy greens with a pinch of salt and seasoning, as an opportune technique to serve these fortified veggies in their raw nature, made tender and tasty with a little time and a lot of love. Adjust the seasonings to taste, depending on the green of choice and desired flavor. Fresh herbs are always fabulous. Keep it simple, or add grren onion, garlic and ginger for a tasty variation. 

YIELDS: 2-4 SERVINGS

INGREDIENTS

6 cups chopped greens, any type of kale, spinach, chard or mixture 

(SG loves fava leaves!)

2 tablespoons olive oil, or more

1 tablespoon flax oil (or additional olive oil)

1 tablespoon umeboshi plum vinegar and/or lemon juice

2 teaspoons shoyu

2-3 green onions, chopped (optional)

1-2 cloves garlic, pressed (optional)

2-3 teaspoons finely grated ginger (optional)

sea salt

1-1/2 cups or more of chopped herbs, such as basil, parsley

a few pinches of fresh oregano, thyme or marjoram (optional)

PROCEDURE

Wash the green and remove any tough stems.

Chop finely and toss with olive oil, flax oil, umeboshi plum vinegar and/or lemon, shoyu, green onion, garlic and ginger as desired. Use freshly cleaned paws to massage with love. Pay attention to tougher parts. 

Allow to stand and marinate, rubbing now and again for an hour or two. Toss in herbs and allow to stand 10 minutes to absorb flavor. Stores well for a day or two.

Gottfried Urban Organic Garden

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Colcannon: Get Your Irish Kale On!

Colcannon is a yummy dish that hails from the Irish. Here is the version that my local nutrient-dense, community-sponsored kitchen, Three Stone Hearth, is putting on for us in honor of St Patrick's Day.

Willey Farm Yukon Gold potatoes are mashed with plenty of butter and Straus milk, then combined with sauteed Ibarra Farm green kale and yellow onions, minced scallions and parsley, salt and pepper, for this classic Irish side dish.

Recipe is Gluten-free and Contains Dairy.

Ingredients: Yukon Gold potatoes, kale, onions, Straus milk, scallions, parsley, butter, sea salt, black pepper