What's Wrong with Kale?

Ma chere Sarah,

We’ve been friends for well over a decade, certainly the better part of our adult lives.  We’ve supported each other through boards (you) and college breakups (me), fad diets and fashion faux pas (just say it…usually me), we’ve toasted Christmas in Paris and Vienna, stood by at weddings, and coached one another through the messy yet magical world of early motherhood.

And yet, there’s one thing you’ve been withholding from me all this time – a secret that, no matter how many times I ask, you just won’t share. 

It’s the reason behind your deep and unrelenting hatred for kale. 

While you won't share any specifics, you have let on that somewhere along the way, something happened that so irrevocably altered your opinion of the leafy green that you curse every time I mention it in conversation.

And now every time I make my favorite chopped kale salad (which at this point averages about twice per week), I find myself contemplating the cause of your disdain. What, just what, could it be?

I may never know the cause of your kale aversion, and I’ve come to terms with that. Like some things, maybe it’s best left up to the imagination. But should you ever wish to rekindle the romance, here’s a recipe to get you started... 

Chopped Kale Salad

 Dressing (adapted from here):

3 TBSP sweet white miso
3 TBSP rice wine vinegar
2 TSP dry mustard
¼ c olive oil

Combine miso, vinegar and mustard in a bowl, using a whisk or fork to integrate the miso into the liquid. When smooth, slowly pour in olive oil while whisking continuously. Set aside.

Salad Ingredients:

2 heads of kale (any kind), chopped into small pieces (a fine chop is essential!!)
1 avocado, cubed
1 bunch scallions, thinly sliced
sharp white cheddar- quantity to taste (we cut into thick slices, and then cut those into squares)
¼ cup toasted slivered almonds
1-2 cups of cooked chicken, cubed (we use rotisserie chicken, for ease and depth of flavor)

Combine the first five ingredients in a large bowl. Heat the chicken in the microwave and add to the salad (the heat from the chicken helps soften the kale leaves a bit). Drizzle dressing over the salad, mixing frequently and adding to preferred taste.