Kale has long been hailed as a superfood and with its health halo its been trendy for quite some time now. I took a break from kale when I arrived in France in 2005. It was hard to be found if it was even offered at all.

By now, fall 2018, it has popped up in a bunch of health food stores all over Paris. I just noticed this season I am even starting to find some in my AMAP basket.

Inconvenient to find at times, I’ve been disappointed when preparing this salad while starting off with all the other ingredients and then discovering that I have to go out and search for my kale only to come back with replacement chicories. Replacement chicories are fine too, don’t get me wrong—but it’s just that when you have your heart set on something…

It has gained popularity here and no wonder since it’s packed with vitamins A, C, K and is rich in antioxidants. And if you want twice the amount of antioxidants go for the red kale !

This cruciferous vegetable has a hearty leaf and will soften up when coated in a dressing. You can prepare this ahead of time since the leaves won’t wilt straight away.

I love it on a bed of mixed brown rice and quinoa for a full meal accompanied with some beetroot hummus and avocado. This power bowl will keep you plowing through the day.

Kale Azuki Power Bowl with Tahini Almond Dressing

INGREDIENTS//Serves 3-4

• 250 grams fresh kale leaves, chopped finely
• 50 grams azuki beans, dried (black beans work nicely too. Use tinned beans if pressed for time)
• 1 eggplant, roasted
• 2 zucchinis, grilled
• 1 beetroot, steamed and diced

Dressing

• 1 1/2 tablespoons tahini
• 1 1/2 tablespoons almond butter (Purée Amande Complete en français)
• 1 tablespoon tamari or soy sauce
• 1 lemon, juiced
• 1 clove garlic
• 1 tablespoon sesame oil
• 100 ml water

PREPARATION

For the dressing combine the first six ingredients in a blender ( a mini blender is convenient for dressings like these) with half the water (50ml) and whizz it up. Gradually add the rest of the water to get loosen the dressing up.

INSTRUCTIONS

Put the chopped kale leaves in a large mixing bowl and add the dressing. Be sure to coat the kale all over.

Use your hands to massage the dressing into the kale if need be.

I like to let the kale marinate for 15 minutes if I’ve got the time.

Then toss in the beans and the rest of the vegetables: eggplant, zucchinis, beetroot.

Ready to serve!

Oh Kale, you are nutritiously dense,

you are a super food.

Our bodies keep healthy after devouring you

finding ourselves in a good mood.

It only makes sense

you are immense in variety and vitamins.

Loaded with antioxidants and a good source of Vitamin K,

a natural coagulant— blood clotting's great way.

The story is

you are an anti-inflammatory,

fighting against arthritis and autoimmune diseases.

Detox with you,

and we'll be walking like peacocks spreading its plumes.

You are in bloom,

It's your day and we will have it your way.

Happy National Kale Day.

Red Kale Aubergine Zucchini Salad

INGREDIENTS//Serves 3 (as a main plate)

• 1 bunch Redbor kale, shredded
• 1 eggplant, sliced and grilled
• 2 zucchinis, sliced and grilled
• 1 red pepper, diced
• 120 grams feta cheese, crumbled

dressing

• 3 tablespoons tahini
• 100 ml water
• 1 clove garlic, minced
• 1 lemon, juiced
• 1 tablespoon sesame oil
• 1 teaspoon tamarind paste
• Salt, adjust accordingly

INSTRUCTIONS

Prepare the dressing first. Combine all the ingredients and mix well.

In a large mixing bowl combine the kale and the dressing. The kale is tough so you'll want to massage the dressing into the kale. Let it marinate for an hour if possible so that it softens up.

I use a grill pan to grill my vegetables. For the eggplant, salt them first and put them in a colander for it to drain for 30 minutes. Then rinse it off with water and pat it dry with a tea towel.

Brush olive oil on both sides of your eggplant.

Turn on the heat to medium-high. Place the eggplant on the grill and cook until brown and until the flesh has softened up.

To grill the zucchinis, just brush both sides with olive oil and place it on the grill pan for 3-4 minutes on each side.

In a large serving bowl, combine your dressed kale, pepper, and feta cheese. Then lay the grilled vegetables over the salad and serve.