Kale is a leafy, dark green vegetable that is one of the healthiest out there. It is full of nutrients and flavor. Kale belongs to the same family as broccoli, collard greens, cabbage, and cauliflower. All of these vegetables are full of vitamins and minerals including vitamin C, K and and A. Please note that if you are taking blood-thinning medicine (such as anticoagulant or antiplatelet drugs), you should limit the amount of food that contain Vitamin K. Vitamin K can affect how these medicines work.
Kale is filling yet it is low in calories. Kale is a very nutrient-dense food that gives you the most nutrients for the fewest calories. Two cups (500 milliliters, mL) of raw kale have approximately 1 gram (g) each of fiber and protein for just 16 calories. Eating kale is a great way to get many nutrients in one small helping .
Kale can be eaten raw or cooked. In this recipe the kale is served raw with a balsamic vinaigrette.
Service for 4
1 Head Tuscan Kale
1/2 pound sliced Shiitake Mushrooms
1 T high quality Tuscan olive oil
Balsamic Dressing Recipe for 4
Wash and thinly slice the kale. SautÃ© the shiitake mushrooms in 1 T olive oil till nicely brown and slightly crunchy. Dry and reserve the mushrooms on a paper towel and set on a rack to remove excess oil . This will leave the mushrooms in a fresh crunchy state.
Thinly slice Parmesan cheese using a knife or truffle slicer. Prepare a balsamic vinegar to your taste. Combine ingredients as shown in photo.
For Balsamic Vinegar we recommend for this dish using a 50/50 ratio of Guiseppe Giusti “2 star label ‘and Guiseppe guisti” 5 star (red stripe “). By combining the two you get an extremely rich flavor. Our ratio of oil to total vinegar in this combination is 4:1 (oil:vinegar)
One thought on “Tuscan Kale Salad, Shitake Mushrooms and Parmesan Slices”
The theme is interesting, I will take part in discussion.