Healthy and almost no calories, no surprise it's been a hit on menus in California and LA. But did you know your grandparents ate it too?
It's kale galore!
Kale is full of minerals, vitamins, anti-oxidants and fiber and has almost 4x as much iron as a steak. It's my superfood from now. Here's a first of many kale recipes to come: in fusion kitchen style, kale tabbouleh.
for 6-8 persons
100 gr kale
100 gr bulghar wheat
handful mix of fresh mintleaves and flat parsley, chopped
3 spring onions
1/2 cucumber cubed
3 tomatoes cubed
6 tablespoons olive oil
fresh emon juice
five spices of all spice
baby gem lettuce leaves
Wash the kale and take the leaves of the stem. Put the kale leaves in a food processor and pulse to finely chop.
Perpare the bulghar acccording to package directions. Leave to cool.
Stir the kale, mint, spring onions, cucumber and tomatoes through the bulghar wheat. Season with the cumin and allspice, then dress with the olive oil and lemon juice to taste. Scatter over the lemon zest and feta. Fill the leaves of baby gem lettuce with the tabbouleh and eat with your hands.
Nice with a glass of chilled rosé to keep that summer feeling lasting.
Source: BBC Good Food Magazine, January 2013