The first time I ever had this delicious take on kale salad was during a winter break at home in South Florida. My mom made it after seeing the recipe on Ina Garten’s show, Barefoot Contessa, on The Food Network. My issue with kale has always been that it’s a little bitter, and the texture is more-than-a-little course. This recipe addresses both of these issues. It is straight up addicting. It’s one of those dishes that you can’t just take one bite of. And best believe, I never thought I would feel this way about a kale salad….but, here we are. It’s easy to make, good to your body and absolutely delicious.
My love for tuna fish sandwiches developed over a summer in elementary school. I was taking swim lessons every day, and my grandma (who I’m learning has had a major influence over how I see food and cooking) set up a routine for me and my brother. We would eat apples and peanut butter with toast before heading to the pool, and she would my sandwiches for lunch when we got back home. My brother, who has never been much of a fish person, opted for ham and cheese, but I became attached to tuna salad on wheat with lettuce and tomato, carefully placed next to a healthy supply of potato chips on a Styrofoam plate.
I have always loved chili, especially during the winter months. I love that it warms you up but also keeps you full, which can’t always be said about my favorite soups. My grandmother makes the best chili, so I wanted to impress her and make my own. I started with the recipe of the back of a packet of McCormick chili seasoning and kind of put my own twist on it.