Kale-is probably the most talked about Leafy Vegetable today.

I had tries making a dish with Kale but was not succesful. I tried eating fresh kale but it seemed chewy and the leaves tasted  little bitter and the texture was rough.

Recently my friend brought a Kale Salad to my home. It was really good-did not taste bitter and was not as chewy.

She told me she added almonds and a little oil and lemon juice.

I adopted this salad from her recipe. I like to have nuts and cranberries in my salad so I  experimented by using peanuts and cranberries,  I added a little balsamic vinegar instead of lemon juice.

• 1 Bunch-about 4 stalks of Kale- remove the top 1.5 to 2 inches of curley portion of the laeves-try to remove the veins
• 1/4 cup of Shredded red Cabbage
• 1/4 Cup each of Raw peanuts or Walnuts, dried cranberries, slices almonds, raw Cahsews and Sunflower seeds
• 2 to 3 tablespoon of Olive oil or Grapeseed Oil
• 2 teaspoons of Balsamic Vinegar
• Salt and pepper of to sprinke on top

• Remove top curly portion of the top and side of Kale leaf- and make small bite size by tearing the leaves with your handes. Do not use the veins. Wash and let them dry and drain in a colander.
• Wash Klae leaves and drain in a colander-if you have a Steamer, use it to steam in the Microwave for 30 seconds-it makes the Kale less chewy.
• Put the Kale leaves in your serving bowl- do not use plastic.
• In a skilett, heat oil, add peanuts, when peanuts start changing color, turn off the heat or for electric stove, remove from heat, and add cranberries, almonds, Cashews and Sunflower seedsand mix
• Add Red Cbbage on top of Kale and add the mixture from the skillet pour t his mixture over Kale leaves, add Balsamic Vinegar and toss with your salad forks. Sprinkle salt and pepepr and serve.