I’m kind of picky about kale. I hear this from a lot of other people too. I think it depends on how it’s prepared, so I continue to try and find new recipes that it works well in, since I know it’s so good for you! IF and when it’s prepared right I love eating it! This is one of those times- I put it into the food processor and add it to my ‘spin off’ of PCC’s Emerald City Salad. Super yummy!
21 day fix containers: 1 red, 2 green, 1 orange, 1 yellow
1 cup wild rice
1/2 cup olive oil
1/2 cup lemon juice
1 teaspoon minced garlic
Salt and pepper, to taste
1/2 bunch kale
1/2 bunch chard
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 fennel bulb, thinly sliced
1 bunch green onions, chopped
1/2 cup chopped parsley
Optional (but how we like it) we add chicken. 🙂
Bring 3 cups salted water to a boil; add rice. Bring back to a boil, cover and reduce heat to simmer. Cook until the water is absorbed, 60 to 65 minutes; remove from the heat and let cool.
Whisk together oil, lemon juice, garlic, salt and pepper. When rice is cool, toss with dressing.
Remove tough stems and ribs from greens and chiffonade (cut into ribbons). Combine with peppers, fennel, green onions and parsley. Just before serving, toss veggies with dressed rice. And add chicken as desired.