True Food Kitchen Recipe: Organic Tuscan Kale Salad

Years ago when I was doing an internet search for a Denver restaurant that served “healthy” food, I came across a listing for True Food Kitchen in the Cherry Creek North neighborhood. I was immediately impressed with the selection of gluten-free, vegetarian, and vegan options as well as the flexibility to customize a dish. Dr. Andrew Weil, the founder of the restaurant, incorporates his anti-inflammatory diet into the recipes on the menu.

Since my initial visit, I have returned countless times to this popular eatery with a motto “better food means better living.” The menu includes an abundance of nutrient-dense produce that is sourced from a selection of organic growers. For example, Tuscan kale, the main ingredient for this salad recipe, is harvested at San Miguel Farms in California.

Like many other health food advocates, Dr. Weil sees the medicinal value of food. One cup of kale “provides 1,327 percent of the Daily Value (DV) for vitamin K, 192 percent of DV for vitamin A, and 88 percent for vitamin C.” This easy to make salad offers a powerful punch of vitamins.

Yields 8 Servings

Ingredients for True Food Kitchen Organic Tuscan Kale Salad

• ½ cup Extra-Virgin Olive Oil
• ¼ cup Freshly Squeezed Lemon Juice
• 3  Garlic Cloves, mashed
• ½ tsp Salt
• Pinch Red Pepper Flakes
• 2 Bunches Lacinato Kale (about 14 ounces), ribs removed and leaves sliced into 1/4-inch shreds
• ½ cup Finely Grated Grana Padano or Parmigiano-Reggiano cheese, grated on a Microplane
• 2 tbsp. Toasted Whole Wheat Bread Crumbs
• Garnish Grana Padano or Parmigiana-Reggiano Cheese Shavings                                                             

Preparing True Food Kitchen Organic Tuscan Kale Salad

• In a salad bowl, whisk together the oil, lemon juice, garlic, salt, and red pepper flakes.
• Add the kale and toss well to coat.
• Let the salad sit at room temperature for 10 to 30 minutes.
• Add the grated cheese and bread crumbs and toss again.
• Garnish with the cheese shavings before serving.
• Cover any leftovers and refrigerate for up to 2 days.

Did you try this recipe?

Sandy shares her lifestyle and travel experiences with international and domestic online sites and print media. She has contributed stories to Hemispheres, Destinations Magazine, KUHL’s Born in the Mountain blog, Grand Magazine, Wandering Educators, Golden Living, AARP, Hadassah magazine, Localliz, One Travel, Miles Away, Canadian Jewish News, Getting On Travel, Far and Wide, Colorado Parent, Traveler Confidential, Family Circle- Momster, and others.