Patient Education Library

Designed for both clinicians and the general public, these handouts provide practical, evidence-informed guidance that blends conventional medicine with complementary strategies. Within each handout you have the option to share or download a PDF.

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Kale salad

Ingredients

  • 4–6 cups loosely packed, sliced leaves of Italian black (Lacinato, “dinosaur,” cavolo nero) kale, midribs removed
  • Juice of 1 lemon
  • 3–4 Tbl extra-virgin olive oil
  • 2 cloves garlic, mashed
  • Salt and pepper to taste
  • Hot red pepper flakes to taste
  • ⅔ cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan.
  • ½ cup freshly made breadcrumbs from lightly toasted bread

Instructions

Whisk together lemon juice, olive oil, garlic, salt and pepper, and a generous pinch (or more to taste) of hot red pepper flakes.

Pour over kale in serving bowl and toss well. Add ⅔ of the cheese and toss again. Let kale sit for at least 5 minutes.

Add breadcrumbs, toss again, and top with remaining cheese.

Disclaimer: Information provided is for general informational purposes only and is not a substitute for professional medical advice, nor does it establish a doctor-patient relationship. Always seek the advice of your qualified health provider. We assume no responsibility for errors or omissions in the content.

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