I am going to let you in on a little secret. The key to the kale’s success inside a salad. This is a secret tale as old as time (like what I did there?). The secret to the kale is this.
Kale needs to be massaged.
I’m not talking like a quick two finger rub down. I’m talking about a full-blown, hands only, deep tissue massage. And that, my friend, is the secret to delicious kale.
Kale is probably my favorite lettuce of the moment. I’m not even sure if you can actually consider kale lettuce considering how serious it is. Kale packs a punch, man. It’s like you’ve got to be a lettuce connoisseur to really enjoy the special qualities that make kale what it is. So I’m very proud to say that I am a kale lover, supporter, and friend.
Kale for dayz.
This salad is filled with all kinds of good stuff. Blueberries, almonds, cous cous, and sweet potato. The “dressing” is created from salt, lemon, and olive oil. And then you plop an egg on top. Hello dinner, lunch, breakfast, the works. You’ll taste healthy, you’ll feel healthy, you’ll be running down the streets with all kinds of crazy energy. And you’ll have never known before that a salad could actually do to that to you. But not just any salad, this blueberry, kale, almond, cous cous, sweet potato, egg, lemon, salt, olive oil superfood salad.
Basically, you can move mountains with this beast of a meal.
On another exciting note, I am home from summer travels and ready to get back in the kitchen. I cooked like a psycho woman a month before our trip to have posts to share while traveling, and I was pleased with my two posts a week. But now I can’t wait to start heading back to the three+ posts per week realm. Fun fun!
We had a super duper blast and we have tonsss of photos to share, which I will probably start dispersing through posts for the next four months so you can see all of them. But we are happy to be home too. I’m really happy for my own bed and some good ole’ American food (I had southern chicken salad for lunch yesterday).
So to get my energy going and ready to start the cooking party again, I am going to make this salad. And I’m going to eat it. And then I’m going to make some other really fun and yummy foods to share with you!
Let the games begin!
- 2 cups kale, chopped
- 1 sweet potato
- 1 cup cous cous, cooked
- 1 cup fresh blueberries
- 1 cup chopped almonds
- 1 farm fresh egg
- ½ of a lemon
- 2 tablespoons olive oil (plus more for drizzling)
- salt to taste
- Preheat the oven to 375 degrees F. Peel the sweet potato and then cut into 1-inch cubes. Place on a baking sheet. Drizzle olive oil and sprinkle salt on top. Place in the oven to roast for 30 minutes, or until soft on the inside and crispy on the outside.
- While the sweet potato is roasting, place the kale into a salad bowl. Squeeze the lemon juice on top and pour the olive oil in, then massage the kale with your hands for about ten minutes to make it soft and less bitter.
- When the sweet potato is done, place it on top of the salad. Add the cous cous, chopped almonds, and fresh blueberries. When ready to serve, fry or poach an egg and place it on top. Drizzle a little bit more olive oil to keep everything moist and serve warm.