Making kale taste good was driving me bananas for far too long. Great news! I have finally made it! Kale, Mango, Caramelized Garlic Salad makes kale taste great and leaves me asking for more!
I am not 12 anymore and “eating foods I dislike just because they are good for me” time, although I hate the taste of them, has way passed.
Sautéed spinach used to be my childhood nightmare. My taste butts seem to have had a change of heart though.
I must admit that these days I appreciate spinach much more.
My relationship with kale is a bit like with this new kid on the block who has some convincing to do before it will feel welcomed and become a part of the pack. I haven’t really had much kale and, partly for dieting purposes, and also…” because it’s good for me”, I have been experimenting and trying to befriend it lately.
Here comes Kale, Mango, Caramelized Garlic Salad
I dread the thought of having to diet on kale juices. I know people who do that and to be fair to them, and to the kale, it works. Personally, I think you could have more fun in life than dieting on kale juice though.
If “going on a diet” sounds like an echo of an enemy drum you should start experimenting with kale too. For start try my Kale, Mango, Caramelized Garlic Salad.
Blanched garlic loses the bitterness. When you caramelize it after in vinegar, maple syrup and throw in some thyme, you get the most delicious sweet & sour sauce for the kale.
Soften the kale leaves (before coating it in this beautiful sauce) by massaging it with a lemon juice and refrigerate for 30 minutes.
If you are now hooked on kale you could also try this absolutely amazing recipe called Broccoli and Kale Salad with Blueberries and Coconut I found on Kristen’s website. She is not only a great recipe developer, but also a superb food photographer. Hats off Kristen!
- 400 g kale – stems discarded
- 2 tbsp of lemon juice (to soften kale leaves)
- 10 halved garlic cloves
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 tbsp maple syrup
- 1 mango (circa 300g) – skinned and diced
- 4 tbsp sunflower seeds or more if desired
- Discard kale stems, rinse and finely chop the leaves.
- Massage the leaves with lemon juice and refrigerate for 30 minutes.
- While that kale is softening, blanch halved garlic cloves in a boiling water for 3-4 minutes.
- Transfer well drained garlic to the pan and brown in the oil before adding the vinegar and maple syrup.
- Cook on a very slow heat to reduce the sauce and when it starts to bubble and becoming syrupy turn the heat of.
- Coat the kale leaves with the sauce, sprinkle sunflower seeds over and serve immediately.