I've been obsessed with kale salad for a while now, ever since the revelatory version at New York's City Bakery. The reason to eat raw kale? It stands up really well to hearty salad ingredients like bacon, pancetta, nuts, Kalamata olives, big chunks of blue cheese (mmm), or orange and apple slices. Because the leaves can be thick and slightly abrasive, I like to dress the salad much earlier than I would more delicate greens so that it has time to wilt a bit in the dressing.
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