Here Andrew Weil, M.D. and chef Michale Stebner demonstrate how to make a delicious Tuscan Kale Salad.
One of the most popular dishes at True Food Kitchen, a Phoenix, Ariz. restaurant it’s based on the nutritional insights of Dr. Weil.
Kale is a nutrient packed superfood
Kale is among the most nutrient-dense commonly eaten vegetables. One cup of kale is loaded up with a staggering…
- 1,327 percent of the Daily Value (DV) for vitamin K
- 192 percent of the DV for vitamin A
- 88 percent for vitamin C
Powerful antioxidants found in kale—including beta-carotene and vitamin C—fight off damaging free radicals and can help fight aging and ward off chronic diseases such as cancer, heart disease diabetes and more.
And potent anti-inflammatory flavonoids such as quercetin and kaempferol can help protect your heart, reduce blood pressure, lower your cholesterol and even fight cancer.
Ingredients for Dr. Weil’s Tuscan Kale Salad
- 4-6 cups organic kale, loosely packed, sliced leaves of Italian black (Lacinato, “dinosaur,” cavolo nero) midribs removed
- juice of 1 organic lemon
- 3-4 tablespoons extra-virgin olive oil
- 2 cloves organic garlic, mashed
- sea salt & pepper, to taste
- organic hot red pepper flakes, to taste
- 2/3 cup grated organic Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
- 1/2 cup freshly made bread crumbs from lightly toasted bread
How to make Tuscan Kale Salad
1. Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
2. Pour over kale in serving bowl and toss well.
3. Add 2/3 of the cheese and toss again.
4. Let kale sit for at least 5 minutes. Add breadcrumbs, toss again, and top with remaining cheese.