Bitter greens with sauerkraut salad is a staple in our home. When making a new dish, I have found that it is helpful to asses the ingredients that I will be needing in conjunction with the skills that I have. Sometimes, I need to buy a new kitchen gadget (hubby has basically put the ixnay on that permanently though at this point) or learn a new skill. Fortunately, salads do not require new kitchen supplies or really even new skills however they can have subtle elements. Some flavors combine well together and others certainly not so much.
Kale as the base of the salad can be asking a lot as it has a prominent bitter flavor and can be tough with a lot of fiber present. And even if it is the gorgeous kale pictured above from our local farms like @steadfastfarm, it can take some getting used to. Interestingly, chefs have long known that the bitter taste can be mitigated with salt and acid. Lightly steaming kale for this salad is also an option as this tends to sweeten it too.
This is a salad I stumbled on a few years ago when I observed that I *loved* the combination at Japanese restaurants of greens and pickled vegetables. One thing led to another and I started adding sauerkraut to bitter greens with a little extra lemon juice/olive oil. Trust me on this one and try. It’s a great way to add more greens to your diet through truly bitter greens are not for everyone. In Ayurveda, the bitter taste such as that found in kale can be aggravating for vata. Since kale does have beneficial phytonutrients, you can add grains to your salad to help balance this element. I added quinoa to this salad which also great for gut health. It contains beneficial nutrients for the gut bacteria (microbiota). We love probiotic vinaigrette on this salad.
Bitter greens and sauerkraut salad is a great addition to your weekly roundup especially when tender baby kale is in season.