Massaged Kale Salad with Almond Butter Drizzle from The Healthy Apple
“Tiny tweaks can lead to big changes in your life and I’m living proof. When I had to cut out inflammatory foods, I was lost. I was chronically ill and had no idea how to create flavor with my food without feeling deprived. But I started adding in new foods and making small changes that made my taste buds jump for joy. That’s what this Massaged Kale Salad with Almond Butter Drizzle is all about. The toasted buckwheat and almond butter add the perfect touch of crunch and natural sweetness without needing a processed salad dressing.” (source)
Until the end of the Middle Ages, kale was one of the most common green vegetables in Europe. Curly-leaved varieties of cabbage already existed along with flat-leaved varieties in Greece in the fourth century BC. These forms, which were referred to by the Romans as Sabellian kale, are considered to be the ancestors of modern kales. Russian kale was introduced into Canada (and then into the U.S.) by Russian traders in the 19th century. During World War II, the cultivation of kale in the U.K. was encouraged by the Dig for Victory campaign. The vegetable was easy to grow and provided important nutrients to supplement those missing from a normal diet because of rationing.