I’m sure you’ve heard by now about the health benefits of incorporating kale into your diet. The problem with kale, it seems to me, is that it may taste a little bitter unless prepared correctly. If you can find it, black kale tends to be less bitter and may be preferable instead of the more common Tuscan variety. As strange as it may sound, giving the leaves a gentle massage will also help reduce some of the bitterness.
The sweetness of the mango is a nice contrast to the stronger kale flavor and is enhanced by the honey vainaigrette. I really like the way the cracked black pepper perks up the flavor of both.
I have made this using tangerine slices which I liked and pineapple which I did not. One of my favorites was persimmon, but I have such a hard time finding good ones. If you can, give those a try. And figs! Oh my, they are so good. Choose whatever fruit you like and give it a try. I’d be interested in knowing what you chose.
Have you entered? Go do that right now!
- 1 large bunch kale, black kale preferably.
- juice of 1 lemon
- 1/4 cup extra-virgin olive oil, plus extra for dressing
- Kosher salt
- 2 teaspoons honey
- Freshly cracked black pepper
- 1 mango, diced
- 2 large tablespoons roasted pumpkin or or sunflower seeds or toasted walnuts
- Remove the stalks from the kale and thinly slice the leaves; place in a large bowl. Drizzle with a little olive oil. Massage the leaves until they just begin to soften. Set aside.
- Whisk together the lemon juice and honey with lots of cracked pepper. Pour over the kale; add the diced mango and toss.
- Garnish with the pumpkin or sunflower seeds. or walnuts.
