Fans Share Kale Recipe with Anderson: Moroccan Kale Salad

On today's show Anderson's Mystery Guest Olivia Newton-John introduced him to kale, having him try her kale, apple and beet juice smoothie -- he was pleasantly surprised when he actually enjoyed it!

Anderson, a notoriously picky eater, asked viewers on Pinterest to pin him some of your favorite kale recipes -- and the response was fantastic!

Fan "Jane on Fillmore" pinned her favorite recipe for Moroccan Kale Salad, a creation from our friends at PureWow, the free daily email and website for women.

Check out the recipe and tweet @Anderson and @PureWow, to let us know what you think! Thanks to everyone for pinning your kale recipes for Anderson. Keep them coming!

Moroccan Kale Salad

Recipe adapted from Robyn Youkilis, Your Healthiest You, NYC
Makes 4 side servings

Ingredients:

1 bunch Tuscan kale, ribs removed and roughly chopped

2 tablespoons extra-virgin olive oil

Sea salt

Juice of half a lemon

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 medium carrot, peeled and finely grated (about ½ cup)

Half a crisp apple--peeled, cored and finely chopped

¼ cup golden raisins

¼ cup sliced raw almonds

3 tablespoons pitted oil-cured olives (about 9 olives), halved

2 tablespoons hemp seeds (optional)

Freshly ground black pepper

Start to Finish: 25 mins.

Directions:

1. In a medium bowl, combine the kale with the olive oil. Sprinkle with salt. Using your hands, massage the kale until the olive oil is coating the leaves and they begin to wilt, about 1 minute.

2. In a small bowl, whisk the lemon juice with the cumin and turmeric. Add the mixture to the kale and continue to massage the leaves until well combined.

3. Add the carrot, apple, raisins, almonds, olives and hemp seeds, if using, and toss until just combined. Season with salt and pepper. Let the salad rest for 10 minutes, then serve.

Click here to sign up for PureWow's free daily email!

• Ficelle Sandwich with Baby Broccoli and Pine-Nut Currant Relish
• Snap Peas with Chickpeas, Olives and Creme Fraiche
• Lemony Lentil Salad with Asparagus and Spring Herbs
• Radish Salad