Photo: Leigh Loftus
Kale used to be a leafy green vegetable best left to health food nuts and smoothie addicts. These days, this leafy green is so popular that we could be facing a shortage (no kidding).
This veggie has swept the nation — and not just because of its popularity in juice fasts. It’s become a choice alternative to an ordinary, lifeless, and plain lettuce in salads. If you’re anything like myself, you will take any chance you can to make your veggie portions a little bit more exciting. The new “queen of greens” is definitely worth the hype.
But why not make it even more awesome? Instead of just amping up your salad routine, stuff a cheese-laced kale salad into a fabulous wrap (like the ones made by our friends at Flatout) with sweet grapes for a fabulous lunch on the go. Genius, right?
Why is kale so popular though? It certainly doesn’t hurt that kale is super healthy. A member of the same veggie family as cabbage, collards, broccoli and (the also trendy!) Brussels sprouts, kale is rich in nutrients. But let’s face it: healthy doesn’t mean tasty. But kale? It is!
Ok, I admit that I was a little skeptical myself that kale could be delicious but my taste buds have proved me wrong.
Speaking of Flatout, our friends there are looking for help from the Flatout Fam (that’s you! and us!) to create the next flavor of Flatout Flatbreads. Vote for your favorite (the options are kale, sea salt and pepper, chili lime, black bean or a write-in flavor of your choice). One random lucky grand prize winner will receive a $250 gift card from Target. Who doesn’t love Target? Also, one runner-up will be selected to win a Flatout gift basket (a $75 value!). Don’t miss your chance to choose the next delicious Flatout Flatbreads flavor by entering here!
Photo: Leigh Loftus
- 6 cups curly kale, cut into bite sized pieces
- Sea salt
- ½ coddled egg (cooked about 1 minute)
- 1 clove garlic, minced
- ½ teaspoon Dijon mustard
- 1 teaspoon honey or agave
- ⅛ cup fresh lemon juice
- ⅛ cup olive oil
- Kosher salt and freshly ground black pepper
- ½ cup grapes, halved
- ¾ cup finely shredded Parmesan cheese
- 2 Flatout Soft 100% Whole Wheat Flatbreads
- Massage kale: place kale in a large mixing bowl. Add salt and massage salt into kale with your fingertips for approximately two minutes. The volume of the kale should reduce by about ⅓. Set aside.
- Coddle your egg. To do this, bring a pot of water to a boil. While water is boiling, prepare an ice bath, or a bowl of ice water. Place the egg in a heat-safe bowl or cup and pour the water over the egg. After one minute, remove egg and place into ice bath for about two minutes, careful not to break the shell. Crack egg into a separate bowl and let cool.
- Mix together the half of a coddled egg, minced garlic, mustard, honey, lemon juice and olive oil. Whisk until you have formed a dressing. Season to taste with salt and pepper.
- Add the kale and grapes into the bowl and toss to coat with dressing and ¼ cup of the shredded parmesan.
- Spread out two Flatout Soft 100% Whole Wheat Flatbreads on plates. Evenly distribute the salad over the two wraps and slice in half. Serve immediately.
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