One is reddish, the other, yellow-green; one is curly, the other is flat; one is a brassica and the other an aster. Both dandelion and kale are nourishing leafy greens rich in Vitamins A and C, calcium, iron and fiber.
4-5 red “Russian”kale leaves
10 dandelion leaves
1 Murcott or mandarine orange
1/2 teaspoon unpasteurized apple cider vinegar
pinch sea salt
Process Peel the orange and section it.
Set aside. Wash the kale
and dandelion leaves well,
immersing them in separate bowls of water. Trim the tough bottoms of the kale spines. Chop the kale into inch-wide segments and set aside.
Trim the very bottom of the dandelion leaves. Then chop the leaves into inch-wide segments
and set aside. Fill a stainless steel skillet with about one inch of water. Add a pinch of sea salt and bring to a boil. Add the kale.
When it wilts and begins to turn a brighter shade of green and red (after about one minute), add the dandelion (these will cook faster so they are added second.)
Cook the two leafy greens together for about 30 seconds and then add the apple cider vinegar, dispersing it throughout the pan.
Use a wire mesh skimmer or a slotted spoon to remove the greens from the pan. Place the greens in individual bowls and top with a few orange sections.
©Nancy Wolfson-Moche 2014