Lunch: Broccoli Matchsticks and Kale Salad Recipe | MyRecipes

This delicious, healthy salad makes use of sweet broccoli stems.

This recipe includes fertility superfoods such as:

Broccoli, Kale, Lemon, Nuts

Health and fertility benefits of Broccoli Matchsticks and Kale Salad Recipe | MyRecipes

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system. Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 pound kale, stems and inner ribs removed and leaves thinly sliced
3 (1 cup) broccoli stems, peeled and julienned
Salt
1/4 cup extra-virgin olive oil
2 leeks, white and tender green parts only, thinly sliced
2 tablespoons lemon juice, freshly squeezed
1/2 cup hazelnuts, toasted and chopped
Freshly ground pepper
1/2 cup fresh Pecorino Romano or Manchego cheese, coarsely shredded

Instructions

Preheat the oven to 350 °. Spread the hazelnuts in a pie plate and toast for about 13 minutes, or until the skins blister and the nuts are golden. Transfer to a kitchen towel and let cool. Rub off the skins and chop the nuts.
Put the kale and broccoli stems in a bowl and season with salt. Using your hands, squeeze the vegetables to soften them slightly.
In a medium skillet, heat the olive oil. Add the leeks and cook over moderate heat, stirring, until softened, about 3 minutes. Add the lemon juice and season with salt and pepper. Pour the dressing over the kale and broccoli and let stand for 2 minutes. Toss well to coat. Add the cheese and hazelnuts and season with pepper; toss again. Serve right away.

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