Kale is the leafy green of the moment. Wherever you turn there is kale added to salads, juices or hot dishes, and enthusiasts talking about its possible benefits for health.
In Latin America, we are not well acquainted with this robust veggie, and I have to confess that even though I’ve been a vegetarian all my life, I didn’t try it until a few years ago.
An even bigger confession is that I wasn't greatly impressed by its taste at first, and it took some months -and many kale leaves in between- for my taste buds to warm up to its assertive, grassy flavor. It really wasn’t until I discovered baby kale, that I fell head over heels for it, and this dark green leaf became my go-to salad base.
I now use kale for everything, and there's always a box of baby kale in my fridge. This kale, black bean and sweet potato salad is one of my favorite ways of eating it, as it brings in some Latin elements that not only add great taste to the dish and give me comfort, but they also make this a very satisfying salad that fills me up with energy.