For years people have been juicing, loading their smoothies and eating kale raw. I was led to believe that the natural oxalates found on kale can inhibit the absorption of iron and other essential nutrients, vitamins and minerals. As a result I generally never eat it raw. Just wilting it can remove the oxalates and this fabulous recipe I share with you this week will definitely rid the lush green kale leaves of the oxalates.
The idea for this recipe came from my recent stay in Melbourne. The gorgeous Ramona made this dish with lima beans as part of a sit down three-course meal which she invited me to.
I made this kale with blood oranges and pepitas but you can put anything with it to make a delicious baked salad of any type.
Click here>> to go to the recipe