It all started the day I was picking up my CSA box at the Farm. I was standing in line eagerly awaiting my box. Just in front of me, a woman was clasping several tomatoes and a bundle or two of curly leaf kale. I stared at the bunch of kale, thinking, “I sure hope I don’t get a lot of kale in my box, like I did last time.” ~which I did. I had to ask her, ” What does one do with all that kale? “ She immediately answered and said that she juiced it. That got me thinking. Then she said she makes a kale salad from the Dr. Weil’s website. She loves the salad and so do her kids. I scribbled down the site on a scrap of paper I had in my purse, thinking I would check it out when I had a chance. I did not know that it would lead to a love of kale. Since then I have made it several times. My kids love it too, mainly my daughter who will eat the leaf by itself. I urge you to check out the site and if you are lucky enough to be in one of the cities that has the restaurant True Foods, that follows his anti-inflammatory recipes, you should go! Fortunately, I do and I have been there twice so far. The first time I went, I ordered the Tuscan Kale Salad with Grilled Salmon. It was very good. The waitress brought me a leaf of kale from the kitchen. I requested to see the ‘Dinosaur’ variety since I had been unable to locate it, even at the farm. When I got home, I gave it to my daughter because she just loves dinosaurs and the leafy vegetables. She soon had a mouth of green and I had the stalk. What can I say, she eats her veggies!
At the restaurant, they serve most what you find on the website and are glad to give out any recipe if you ask. I usually use the curly leaf kale when I make the salad but I have been able to find the infamous ‘Dinosaur Kale’ at Whole Foods (of course!) that is called out in the recipe. I find it is great with either, but the ‘Dinosaur Kale’ is less stiff and offers a different texture than the curly leaf variety, which is also pleasing.

Curly Leaf Kale

'Dinosaur' Kale

This Salad is from Dr. Weil’s website and is part of a anti-inflammatory diet. It is a very simple recipe and can be added to quite easily to make it your own. I made it several ways but prefer the simplest. I made it with Parmesan cheese and I omitted the bread crumbs (which are in the original recipe) then topped the salad with diced cucumber to give a little cooling crunch.

Our waitress in the True Food restaurant said she used the Dinosaur Kale leaf in a smoothie for kids and called it Dinosaur Smoothies!
So let your imagination ‘Saur.’

Tuscan Kale Salad (Dr Weil’s inspired)

4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, “dinosaur,” cavolo nero) or curly leaf kale ~I just removed the main stem.
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
salt & pepper, to taste
hot red pepper flakes, to taste (optional – I leave it off for the kids then sprinkle for me)
2/3 cup grated Parmesan
1/2 cup diced cucumber

Whisk together lemon juice, olive oil, garlic, salt, pepper,
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Add cucumber, toss again, and top with remaining cheese. Serve.
Sprinkle with red pepper flakes

I pared mine with a sweet yellow watermelon!