If there were a medal awarded for Most Inconsistent Blogger, I’d take home the Gold. It’s not that I don’t care about my blog. I love it. I’ve been blogging for almost eight years – but I’m a writer first, and I’ve been wielding a pen for more than two decades.
When it comes to writing professionally – delivering stories to editors, ghost-writing books, researching and writing my newspaper columns; giving interviews or writing my own manuscripts – my assignments take precedence. But, I’m back to blogging (At least, for now!), inspired by an interview I gave to InStyle magazine which appears in their December issue.
On page 255, I talk about energy and ways to get more of it. Potassium, a mineral essential to energy metabolism, is something we don’t get enough of. Delicious sources besides bananas include dates, fish like cod and salmon, and dark greens including collards, escarole and kale.
In the article, the editors suggest making my recipe for Kale with Dried Cherries and Walnuts from my book, The Truly Healthy Family Cookbook, but they didn’t provide the recipe. So, for those of you looking for the details, here you go!
Kale Salad with Dried Cherries, Walnuts and Warm Anchovy Dressing
Most likely, if you open a can of anchovies, you’re going to hear squeals and jeers from those around you – adults included. However, those same people will gladly use Worcestershire sauce, Green Goddess dressing and eat Caesar salad, each of which incorporates anchovies. Perhaps, the visual of the little fillets in the can aren’t appealing, but what’s so different about anchovies from the fish you buy at the market? One’s packed in oil and the other ice. My response to the fuss? Get over it! Anchovies are delicious, and one of my secret ingredients to making meals taste incredible, this kale salad included. After one bite, you will be addicted. The warm anchovy dressing wilts the kale, so it’s tender yet still crisp; the nuts give the salad a nice crunch, and the cherries offer a bit of sweetness. Best of all, this salad is extraordinarily good for heart health. More than 60% of the fat is mono- and polyunsaturated. Plus you get 120% of a day’s worth of vitamin A and 80% of your vitamin C needs in just one serving.
Yield: 6 servings, Time: 30 minutes
1 bunch kale
1/3 cup chopped walnuts
1/4 cup dried cherries
1/4 cup extra-virgin olive oil
1/2 tsp. crushed red pepper flakes
1/2 (2-ounce) tin flat fillets of anchovies
1½ Tbsp. lemon juice
To prepare kale, remove the kale leaves from the stem, discarding stems. Layer a few kale leaves on top of each other, roll into a circular shape and thinly slice to julienne. Place chopped kale into a large bowl. Top with walnuts and dried cherries.
In a heavy-duty small pot over medium-high heat, add olive oil, red pepper flakes and anchovies. Being very careful, whisking until anchovies are dissolved, just 30 seconds to 1 minute. Remove from heat, and quickly add lemon juice (Be careful. It will sizzle, so step back!). Pour dressing in increments over kale salad, tossing to incorporate. Serve.
Tina’s Tip: The most time-consuming part of this recipe is cleaning and chopping the kale, which can be done in advance of dinner. Make sure to use the salad spinner to dry the kale the best you can. The drier the kale, the better the dressing can cling to it. Also, dried cranberries can also be used in place of the cherries.
Calories: 180, Protein: 5 g, Total Fat: 15 g, Carbohydrates: 9 g, Sodium: 360 mg, Fiber: 1 g