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This recipe for Kale and Blood Orange Salad is a good lunch to take to work and is high in Vitamin K.
1 bunch organic kale
1 blood orange, peeled, separated and cut into cubes (if you can’t find blood oranges, a regular orange will do)
2-4 tbsp organic extra virgin olive oil
Wash the kale and cut crosswise into 1cm strips, discard stems.
Add about 2cm water to pot along with kale strips and a pinch of salt.
Bring to a boil and stir the kale every couple of minutes. Kale is ready when the colour turns vibrant green.
Pour off cooking water, add orange pieces, olive oil and pepper to taste, gently toss and serve warm.
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Need more lunchtime tips?
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