The Juice Lady's Anti-Inflammation Diet by Cherie Calbom MS CN

Author:Cherie Calbom, MS, CN
Language: eng
Format: epub
Publisher: Charisma House
Published: 2014-11-19T16:00:00+00:00

Kale With Fig Balsamic Dressing Serves 4

2 bunches lacinato or black kale, destemmed and roughly torn

2 Tbsp. extra-virgin olive oil

1–2 bunches turnip or radish greens (1–2 cups)

½ tsp. sea salt

¼ cup Fig Balsamic Dressing (Week One: Thursday Lunch)

½ cup unsweetened dried cranberries (optional)

Freshly ground black pepper, to taste

Heat a large skillet over medium-high heat. Once hot, add the olive oil then the kale and ½ of the salt to start. Using tongs, coat the greens with the oil until wilted. (Toss in the optional cranberries here.)

Add the Fig Balsamic Dressing, tossing gently to coat the greens. Taste, and season with more vinaigrette and/or salt, to taste.

Finish with cracked black pepper, to taste.

Shopping List Check the Pantry

2 bunches lacinato kale Balsamic vinegar

1–2 bunches turnip or radish tops Black peppercorns

Dried cranberries

Extra-virgin olive oil

Sea salt

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