Sunday family dinner can be inspiring as a successful result of pantry diving. Lately I am not motivated to tackle any complicated cooking projects even for the weekends. When Sunday 5pm rolls around, I panic a little trying to figure out what to serve. Luckily I found a new staple that bailed me out of trouble the last few weeks: prewashed chopped rainbow kale! The clamshell box looks similar to most salad greens but it offers so much more. You don’t need me to extol the nutritious virtue of kale. What I can tell you is its versatility.
Eaten straight out of the box, I can’t say I’m a fan. The pieces are too large, too unwieldy for a fork. Mature kale doesn’t have the tenderness of most salad greens I’m used to. Munching on them makes me feel like a grazing cow. The magic happens once I shred them into tiny pieces with my trusty food processor. The shredded dark green leaves hold up well in the fridge even after tossed with salad dressing. In fact, they wilt just enough to be flavourful and easier on the teeth. Similar to cooked grains, they add so much bulk to whatever salad I make too. But unlike grains, shredded kale contribute mega vitamins without mega calories. There is so much to love.