Kale Orange Cranberry Salad Recipe (2024)

FAQs

How long can you keep kale salad in the fridge? ›

How long does kale salad last? Kale salad will last for seven days when you store it in an airtight container in the refrigerator. I recommend storing the salad dressing separately.

Kale Salad Recipe Ingredients

Any type of kale will work here. I especially like to use curly kale, but feel free to swap in Tuscan kale (aka lacinato kale) if you prefer. Extra-virgin olive oil and fresh lemon juice – You'll massage them into the raw kale to help the leaves soften.

Soaking kale in warm water can also work to tenderize it. The dip into the water will also serve to clean it in preparation for a favorite kale recipe. This technique will help to improve the flavor after you have chopped it on your board with a sharp kitchen knife.

Adding salt and squeezing lemon make a big difference by removing bitterness. Adding some spicy or sweet flavors may help tame the strong flavor of bitter kale.

Use your hands to toss the greens, massaging/rubbing the vinaigrette into the kale a bit as you toss. Taste and correct the seasoning with salt and pepper. Let the salad sit for at least 10 minutes before serving. Even better—if time allows, cover the salad, and let it sit in the fridge for 30 minutes to an hour.

Kale leaves should be firm. If leaves look wilted, or wet and mushy, the kale has gone bad. Keep them dry. The key to keeping kale fresher, longer, is keeping the vegetable dry.

RELATED: Believe It Or Not, Kale Actually Lives Up To All Of Its Hype—Here's Why. Manganiello says you can eat kale every day, just don't overdo it. She recommends one to two servings maximum of kale per day, leaving room for other healthy foods that provide an assortment of nutrients.

Cutting the stems crossways shortens the fibres, much as with a tough steak, making them perfectly edible and preventing waste. Cut this way, the stems can be cooked in the same way as the rest of the leaf: sauteed, boiled or steamed.

Often labeled as a superfood, kale is one of the healthiest and most nutrient-dense foods you can eat. This leafy green comes in a variety of colors, shapes, and textures. It's often eaten raw in salads and smoothies but can also be enjoyed steamed, sautéed, boiled, or baked.

“Minced garlic, olive oil, and salt are also simple ingredients that can transform the flavor of a bitter kale dish. ' “Cutting the stem of kale and marinating it with olive oil and salt can help reduce bitterness.”

What to avoid with kale? ›

People who may need to avoid or limit kale intake are those who form oxalate-containing kidney stones or take the blood thinners Coumadin or warfarin. Be sure to check with your health care professional or dietitian if you have questions.

Failure to wash fruits and vegetables before ingesting can lead to health complications such as food poisoning, sickness and diarrhoea, a team of experts has warned. These popular supermarket buys include the likes of strawberries, cranberries and kale.

But, you can also tame the flavors by adding a little sweetness to the mix too, such as a pinch of white or brown sugar or even a bit of honey or other liquid sweeteners like agave nectar or maple syrup. Just be sure to add in a little at a time when cooking so your kale doesn't come out too sweet.

Salt is a friend to bitter greens, whether you plan to eat them raw or cooked. Mellow the bitter flavor with a sprinkle of salt on endive or radicchio, or include anchovies or cured meat (like bacon, pancetta, or proscuitto) along with mustard, beet, or collard greens.