food for the mind


Winter Greens


  • Cavolo Nero (Tuscan or Dinosaur) kale
  • Handful of cajun cashews
  • Parmesan cheese

Dressing (makes enough for weeks)

  • 1 lemon
  • 6 anchovies in oil
  • EVOO
  • sea salt
  • egg yolk
  • 3 cloves of garlic


Combine zest from one lemon with anchovies, sea salt, egg yolk and 1/4 cup of EVOO. Add to blender like a Vita Mix and blend for 30 seconds.

Add lemon juice from 1/2 lemon and sea salt for taste. Add more EVOO and lemon juice as required.

Chop kale and remove stalk. Add to serving bowl. Massage in 1 tbl of dressing until kale turns from a dusty green to a deep green. Add chopped cashews and parmesan cheese. Serve immediately.

The WSJ published a great article on Winter Greens yesterday. If you’re not sure how to use kale, collard greens or mustard greens, take a peek at this article written by Katherine Wheelock.

Personally, I love kale. Kale is not only nutritionally superior to spinach but has a more delicate flavor and can be paired with almost anything. Admittedly, I’m not a cooked kale fan because it becomes more bitter and brown (it loses it’s chlorophyll) but raw it’s utterly delicious. The tip – massage in some EVOO or avocado into the leaves and voila you have the base for a Winter salad. You can also drizzle on some EVOO and roast the kale for 5 mins at 375F for kale chips.

Inspired by the Cavolo Nero Cesar Salad in the WSJ yesterday, I thought I’d post an easier version here for you. I had this with a gluten-free pizza by Amy’s Organic followed by a squash, quinoa and date pudding (see I do eat carbohydrates, just not all the time).

Photo Credit: David Prince for WSJ

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