Hail to the Kale Salad
There was much Mama could not eat, due to her digestive issues, but she was long devoted to dark green leafy vegetables for eye health. I don’t know that it mattered, in the end, her vision all but completely gone. But maybe it put off the inevitable for a while. At one visit to her long-time macular degeneration specialist, he curtly dismissed her fears of going blind, saying, “You will never be blind.” I raised my eyebrows, and Mama didn’t buy it for a minute. Perhaps he would have been right had she not lived so many more years.
I was not a fan of kale, but I learned to cook it for her. (Goat cheese makes all things edible.) She couldn’t eat it raw, of course, and I had no interest either. Until, my first road trip after her death, a friend and I went to the Redwoods. On the way back, in Bend, Oregon, we discovered Hail to the Kale salad. It’s a summer staple now.
There isn’t really a recipe, just the ingredients from the menu. I alter it as I please, adding and deleting ingredients, and you can too. (P.S. There are many Hail to the Kale recipes online. Google is your friend, though I haven’t explored them.)
Curly kale, massaged (Google it)
Brussels sprouts, sliced thin
Cabbage, sliced thin
Additions: goat cheese or feta; avocado; mango; salmon, pan-seared tuna, or chicken