Lately I’ve had something of a raw kale obsession. Perhaps it’s my longing for spring and the smells of freshly cut grass that have me chopping kale into bite-sized chunks, massaging it until it looks good and relaxed (kale gets so stressed out), and then dressing it with my Creamy Garlic Dressing. I find myself making it in larger and larger portions with leftovers in mind.
It goes well with almost any favorite salad additions – olives, avocados, tomatoes, cucumbers, red bell peppers, carrots, celery, red onions, oranges, raisins… But the best part is the kale – rich with chlorophyll – sunshine in leaf form. Each bite takes me to warmer days ahead.
The dressing reminds me of a creamy garlic dressing that was popular at a Des Moines restaurant called Gino’s but without the cholesterol since my dressing owes its thick creaminess to the magician-like qualities of raw cashews.
One bite of this kale might create an obsession in you as well. Don’t say you weren’t warned.