I confess. I'm an addict when it comes to kale salad. Just can't seem to get enough of this chewy, garlicky side dish.
My friend Irma Jennings from Food For Healthy Bones shared her recipe with me and I've made some of my own tweaks.
One thing I do is use REAL dried black currants. These aren't those tiny Zante "currants" that we're all used to. It takes a little effort to find real black currants.
You see, black currants were banned for decades in the U.S. Congress outlawed commercial cultivation of black currants in 1911 because they carried a fungus that killed pine trees.
That's when small dried grapes from the island of Zante, Greece were christened "currants."
But real black currants are starting to be grown again in the U.S. I get mine online from a New York farmer at
www.CurrantC.com
And new research just found that black currants help manage mental decline associated with aging. They improve accuracy, attention, mood, and mental fatigue. It may also help people with brain disorders like Parkinson's or depression.
Black currants help with a long list of other health conditions. They have been used to treat gout, diarrhea, and liver problems. Black currant is also used topically for healing wounds and treating insect bites.
In Europe black currant products are widely used as herbal remedies. They ease PMS and menopause symptoms. They are also used as a diuretic, and to treat colds, flu, and fevers.
Studies show black currants or compounds from black currants improve liver injury, act as a probiotic, boost immunity, slow down glaucoma, help control glucose and insulin, reduce inflammation, and relieve arthritis.
Black currants also contain three or four times the vitamin C of oranges, as well as the essential B vitamins pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1).
This yummy kale salad is a perfect excuse to eat your black currants. I hope you try it!
Kale Salad With Lemon Garlic Dressing
- 1 bunch fresh kale
- ½ red onion, sliced into thin crescent moons
- ½ cup dried cranberries or black currants
- 4 cloves garlic
- ½ teaspoon pink sea salt
- ½ cup extra virgin olive oil
- ¼ cup of freshly squeezed lemon juice
- Freshly ground pepper to taste
- ½ cup shaved Parmesan cheese
Preparation:
Remove center stalk from kale and soak leaves in water to remove any dirt. Drain. In fresh water, massage kale to break down cellulose and soften leaves - about 5 to 10 minutes. Drain leaves and dry well.
Finely chop kale leaves. Place in a bowl with sliced red onion and cranberries or currants.
To make dressing, chop the garlic cloves very finely. Then add the salt and continue mincing the garlic until it forms a paste.
Add the garlic-salt paste to a jar with the olive oil, lemon juice, and black pepper. Shake until well combined. Pour over the salad and toss well.
Sprinkle the shaved Parmesan on top.
Enjoy!
