Kid Dinner Defense Mechanism – The Shrink Method: Cut everything that is objectionable into tiny pieces so as to minimize the devastating impact to the taste buds upon contact.
I employed the above method many times as a child along with several others including the Rinse Method (rinse all sauced meat of any sauce) and the Hide Method (hide offending bites under side portions of less importance – hiding bits of meat that my mom would make me eat under mashed potatoes that she hopefully wouldn’t make me eat, for example).
I love vegetables. I do. They’re crunchy, full of nutrients, and they appease my salt tooth (I rarely want sweets – I prefer salt). But Kale? I know I need to eat it because it is full of good stuff, but…sigh. Kale makes me revert back to my Kid Dinner Defense Mechanisms and the Shrink Method in particular.
(And it’s not just me. Kale makes a lot of people revert to this method: If you own a juicer or Vitamix and you make Kale smoothies that don’t taste or feel at all like Kale, then ha! Gotcha!)
Currently, I am not the owner of a juicer or a Vitamix (but I will be soon!) so while I am researching which product to buy, I had to think of a way to ingest Kale with as little pain as possible.
Kale and Crab Salad
For the Salad:
- 1 Cup of Finely Chopped Raw Kale
- 1 Cup of Finely Chopped Raw Spinach
- 1 Cup of Finely Chopped Raw Collard Greens
- 1 Cup of Crab Meat
- Scallions or Bulb Onions
- Salt and Pepper
(You can multiply this based on the number of servings you want and change out the greens to suit your taste as well.)
For the Vinaigrette:
I have always used a variation of a recipe that I pulled off Epicurious.com years ago. I usually just do an eyeball measurement of all the ingredients, but I will be diligent here and post the link so you can get the exacts.
Of course, in true Ali recipe-tweaking fashion, I often use less oil (I use about 1/3 of a cup) than this recipe requires and I would recommend that you do the same.
- Large Mixing Bowl
- 2 Small Mixing Bowls
- Measuring Spoons and Cups for Liquid and Solid Measures
- Gather your ingredients:
- Prepare the vinaigrette according to the recipe in the link above. If you have some time, do this ahead of time and store the vinaigrette in the refrigerator to let the flavors come together. You can make the dressing up to a day ahead.
- Using the mustard from the vinaigrette recipe, prepare your crab meat: put a very small (like ½ tsp.) bit of mustard into the crab meat along with ¼ of a cup or less of the green parts of your scallions. Stir this together with a touch of pepper and a hint of salt. Taste it. It should taste good to you. If it doesn’t, adjust the add-ins to your taste. Set the crab aside.
- With your scissors (yes, scissors!), cut the greens into strips:
- Combine the greens with the crab gently. The crab might turn a little green.
- Add the vinaigrette to your preference. I am one for always underdressing when it comes to salads.
- Add salt and pepper to your taste.
Enjoy! Or, try to enjoy anyway…