Tuscan Kale (also known as black kale, lacinato kale, dinosaur kale or cavolo) is high in Vitamin K, A, and C and rich in Calcium. It also contains organosulfur compounds that have been linked to cancer prevention. This quick and easy raw food recipe was adapted/inspired from Dr. Weil, who on his food pyramid includes a little dark chocolate.
I suggest making this prior to the rest of your dinner and letting it sit so that lemon can “cook” your kale, making it a bit more tender. It’s healthy, delicious and quick for the busy athlete.
Gluten Free Tuscan Kale Caesar Salad
1 bunch Tuscan Kale (remove stems/midribs and chop so bite size portions)
2-3 tbsp extra virigin olive oil
2-3 garlic cloves pressed in a garlic presser (important b/c the juices make it better)
1/4 cup fresh shredded parmesean (optional – still tastes great without)
salt and pepper to taste
In large bowl squeeze lemon, press garlic, add olive oil and wisk together. Add Kale add Toss until leaves are completely covered. Grate fresh parmesean on top and toss again. Salt and Pepper to taste.
Optional: dash red pepper flakes or chopped anchoivies.