Oh Kale, you are nutritiously dense,
you are a super food.
Our bodies keep healthy after devouring you
finding ourselves in a good mood.
It only makes sense
you are immense in variety and vitamins.
Loaded with antioxidants and a good source of Vitamin K,
a natural coagulant— blood clotting's great way.
The story is
you are an anti-inflammatory,
fighting against arthritis and autoimmune diseases.
Detox with you,
and we'll be walking like peacocks spreading its plumes.
You are in bloom,
It's your day and we will have it your way.
Happy National Kale Day.
Red Kale Aubergine Zucchini Salad
INGREDIENTS//Serves 3 (as a main plate)
• 1 bunch Redbor kale, shredded
• 1 eggplant, sliced and grilled
• 2 zucchinis, sliced and grilled
• 1 red pepper, diced
• 120 grams feta cheese, crumbled
• 3 tablespoons tahini
• 100 ml water
• 1 clove garlic, minced
• 1 lemon, juiced
• 1 tablespoon sesame oil
• 1 teaspoon tamarind paste
• Salt, adjust accordingly
Prepare the dressing first. Combine all the ingredients and mix well.
In a large mixing bowl combine the kale and the dressing. The kale is tough so you'll want to massage the dressing into the kale. Let it marinate for an hour if possible so that it softens up.
I use a grill pan to grill my vegetables. For the eggplant, salt them first and put them in a colander for it to drain for 30 minutes. Then rinse it off with water and pat it dry with a tea towel.
Brush olive oil on both sides of your eggplant.
Turn on the heat to medium-high. Place the eggplant on the grill and cook until brown and until the flesh has softened up.
To grill the zucchinis, just brush both sides with olive oil and place it on the grill pan for 3-4 minutes on each side.
In a large serving bowl, combine your dressed kale, pepper, and feta cheese. Then lay the grilled vegetables over the salad and serve.