Kale - Farm to Table

Kale is my new favorite green. Until recently, I would walk past this sturdy green in the grocery store without even giving it a glance. My rather naïve viewpoint led me to believe this was only suitable for garnish…to eat it…absolutely not. On a recent visit to True Food, a restaurant located in Phoenix, I was served a very simple salad of chopped fresh Kale lightly bathed in a burst of lemon juice and olive oil and dusted with fresh Parmesan cheese. On the spot I was promptly converted into Kale’s newest fan!

Lucky for me a very good friend of ours farms Kale about 5 minutes from my house. Farmer Matt now keeps me consistently supplied with beautiful bunches of leafy emerald green leaves for my cooking and dining pleasure. In many instances it is coming from the field and lands on my dinner table in less than 15 minutes, for he always times his drops near dinner time. Thank you Matt!

The nutritional values of Kale make it even more attractive. It takes on quite a lively flavor when sauteed or stir-fried. It is a great source of calcium and a member of the cruciferous vegetables known for their cancer fighting abilities. So not only does this green leafy vegetable taste great but it is also packed with power from a nutritional standpoint.

Following is a recipe that I throw together several times a week for a side dish, lunch, or simply a healthy afternoon snack.

Kale Salad with Honey Ponzu Lemon Vinaigrette

1/2 bunch of Kale
6 tbsp fresh squeezed lemon juice (I prefer Meyer Lemons when in season)
2 tbsp ponzu sauce
4 tbsp honey
1 garlic clove, minced
1 cup olive oil
Kosher salt and pepper
1/4 cup toasted sesame seeds
1/2 cup fresh grated parmesan cheese


Mix the lemon juice, ponzu, honey and garlic in a small bowl until combined. Slowly drizzle in the olive oil and whisk to emulsify the dressing. Season to taste with salt and pepper. Refrigerate while preparing the Kale.


Wash Kale leaves and place in a lettuce spinner to dry. Kale bunches are rather large so I use only about a 1/4 of a bunch for 4 people. Start here and then you can add more or less depending on your group. Cut the ribs from each leaf, chop into small pieces and place into a bowl. Sprinkle with half of the toasted sesame seeds and half of the grated Parmesan cheese saving remainder to dust top of salads before serving. Drizzle the dressing over the kale and toss well. Kale is a sturdy green and will withstand a more vigerous tossing than tender lettuces so make sure you coat your greens well with the dressing. Sprinkle the remaining sesame seeds and cheese on top and serve.

Serves 6-8 people.