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).