Kale is the ideal winter vegetable for this warming salad, because it contains sulphur and its juice is a traditional medicine for stomach and duodenal ulcers. This kale salad recipe also uses cayenne pepper, which provides warmth on cold winter days.
- 2 tbsp chopped almonds,
- pinch of cayenne pepper,
- 1/2 tsp sweet paprika,
- pinch of salt,
- a little lemon juice,
- 9oz (250g) kale, washed, and cut into thin strips,
- 1 tbsp olive oil.
Makes 3–4 servings
- First, toast the almonds: heat a heavy-bottomed frying pan over medium heat, add the almonds, and toast for a few minutes. Season with the cayenne pepper, paprika, and salt, and toss the almonds in the spices. Add the lemon juice, remove the pan from the heat before the juice begins to burn, and set aside.
- Heat a saucepan over medium heat, add 2 tablespoons of water, let the water heat up, add the kale, and cover. Reduce the heat and leave the kale to sweat for 2–3 minutes only so that it wilts, rather than cooks.
- Put the kale in a serving dish, toss with the olive oil and another dash of lemon, and decorate with the spicy almonds.
NOTE: For people suffering from stomach and duodenal ulcers, don’t use the cayenne pepper.