Before Leo leaves for college, I would like to equip him with as many dorm-friendly and nutritious recipes like my easy garlicky potato salad, simple cucumber dill salad, and this steamed kale salad. It was his request, I didn’t offer (patting myself on the shoulder:).
Health note: Raw kale is edible but hard to digest. Generally, what’s hard to chew is also hard to digest. If we had four stomachs like cows, it would be a different story. If you do eat kale raw, slice it finely and massage it with olive oil and salt to soften it.
Unless you’re slow-cooking the kale in a stew or soup, always remove its tough spine. To do so:
- Fold the kale in half lengthwise, with the stem on the outside. Place it on a cutting board and cut along the stem with a sharp knife or scissors.
- Alternatively, hold the stem at the bottom and pull the leaf away with your fingers. (See video below for demonstration.)
For a creamier dressing, soak the cashews for two hours or overnight before blending. We have an extra blender but I decided it would be easier for him to use and clean—therefore more appealing— a small blender such as a Magic Bullet or Ninja.
Simple Steamed Kale Salad
Ingredients
- ½ cup raw cashews
- 1 bunch kale
- 1 garlic clove
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 3 tablespoons water
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- About ¼ teaspoon pepper
Instructions
- Put the cashews in a mug and cover with boiled water.
- Remove the stems of the kale and tear the leaves with your hands. Put them in a small saucepan with ¼ cup water and cook for 4 minutes. Remove from the heat and let it cool down.
- Drain the cashews and put them in a blender (a small blender such as Ninja is better) with the rest of the ingredients (except for the kale) and blend until smooth and creamy.
- Put the kale in a medium bowl, add about 4 tablespoons of dressing and toss well. Taste and add more dressing if desired. Put the remaining dressing in a jar and store in the refrigerator for up to 3 days.
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