"I have been so into this lately that it's ridiculous!" Krieger says of kale in salads. She recommends removing the tough ribs from kale, then cutting it into ribbons and serving it raw. Try it with a pungent Caesar dressing or with hijiki seaweed for a Japanese twist. Unlike lettuce, the sturdy green can stand up as a salad for a couple of days.
Substitute kale for lettuce . . .
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