Kale has recently gained popularity with more people being open to trying kale chips. It is so exciting to me when I hear others talk about their experience tasting a new healthy food and realizing that they actually like it!
Kale isn't new for my family but kumquats are. I had read about these tiny citrus gems but never had an opportunity to try them until now. Kumquats are about the size of a grape, and like the Meyer lemon, the entire fruit is edible. The skin is surprisingly sweet and the interior intensely tart.
Kale and kumquats are nutrition powerhouses, both offering loads of dietary fiber, vitamins C and A, calcium and copper. Kale is also high in magnesium and vitamins B6 and K. Together these two foods are powerful protectors against cancers, cataracts, heart disease and bone degeneration.
Kumquats pair so nicely with fresh chopped kale tossed in a simple vinaigrette. The colors are brilliant and the flavors explode with each bite.
Kale with Kumquat Salad
1 bunch fresh kale (Yellow Wood Farms)
2 Tbsp fresh lemon Juice
3 Tbsp organic apple cider vinegar (Bragg's)
1 Tbsp olive oil
1 tsp black pepper
1. To remove stems: with one hand, hold leaf stem and with other hand, grip kale leaf and slide hand backwards. The more tender leaf part should seperate easily from the stem. Rinse then rough chop leaves & discard (compost!) the stem.
2. Rinse, then slice kumquats into circles.
3. Combine all ingredients into a bowl, mix, let marinate for at least 15 minutes.