April’s Recipe of the Month

Colorful Kale Saladcolorful kale
This recipe is from my FB friend Neda, from Portland, Maine. Thx Neda!

This salad has three super foods all in one dish.  It’s simple, healthy and delicious.  Even my toughest clients gave it two thumbs up.

1 Bunch Kale 1 cup Grape or Zima tomatoes
1 Large sweet Red Bell Pepper
1 cup Low Sodium Chicken Stock
2 Lemons
Fresh cracked Pepper

Rough chop the kale into 1-2 inch pieces. Dice the bell pepper into bite size pieces and place both into a pot. Pour chicken stock in and let this cook on high heat for 5-10 minutes.

Zest one whole lemon and put the zest aside. Cut the lemon in half and squeeze the juice into the pot. Cut the other lemon into wedges and place a couple on each plate.

Stir the kale and pepper, it should look bright green and red and it should have cooked down quite a bit. Add the tomatoes last, cover but don’t walk away. You don’t want them to burst in the pot, you want that sweet, warm burst when you bite into it! 3 minutes should be enough. Sprinkle the lemon zest over the top and add some fresh cracked pepper and serve.