Potlatch: potlatches, plural
Among North American Indian peoples of the northwest coast- An opulent ceremonial feast at which possessions are given away or destroyed to display wealth or enhance prestige
When I left home at age 18 and crossed the Pacific Ocean to my new home in Australia, I knew there were so many exciting opportunities to come, but also so many things that would be left behind. I must admit, I didn’t realize a potlatch was strictly a North American tradition, more specifically a tradition of my grandmothers people, the Tsimshian.
Moving back to Canada at age 27 I’ve embraced the good ol’ potlatch whole heartedly. I also understand now that by celebrating the potlatch, I am celebrating something so beautiful in the culture of the Pacific Northwest Coast Indian people that was banned during a dark time in our country’s history. A traditional potlatch included feasting, dancing and giving away of gifts to all in attendance. Traditionally the one who holds a potlatch often gives away much of their earnings and possessions. In exchange the giver would then receive a great deal of respect and be seen as honourable to his tribe and others.
“Kale is high in calcium providing ~180mg per cup (raw). This makes a big contribution to the recommendations of 1000mg of calcium per day.”
Our current, everyday potlatches aren’t as extravagant as the traditional ones but they always guarantee a good time. This dish is a sure fire hit, guaranteed to turn all the guests into kale enthusiasts.
Kale is one of the toughest vegetables around meaning it can be grown almost all year around on Vancouver Island. This leafy green requires almost no maintenance and is quick to germinate, making it ideal for novice gardeners like me. It also thrives in cooler climates and like a weed, it will come back year after year.
Recipe for Light n’ Tasty Kale Caeser Salad
Makes 4 large serves
Recipe by Lara’s mom
Prep Time: 15 minutes
Ingredients for Light n’ Tasty Kale Caesar Salad
1 bunch of kale, any kind
1 clove of garlic, minced (optional)
3 tbsp. fresh lemon juice
3-9 tbsp. extra virgin olive oil
1/3 cup grated organic parmesan cheese*
extra cheese for sprinkling
*Not suitable for vegetarians, there may be some vegetarian hard cheeses available but watch out for weird ingredients
Method for Light n’ Tasty Kale Caesar Salad
First remove any hard bits of stem from the kale. Start at the leafy end of the kale bunch and start chopping the kale into 1″ slices as shown in the picture. The smaller the better as kale can get a bit tough otherwise.
Squeeze your lemon juice onto the kale, give the chopped kale a little massage with your fingers. This helps to soften the kale.
Add garlic (optional).
Start with 3 tbsp. of olive oil. Add to the kale and mix well. Taste. The dressing of lemon and olive oil is like a vinegrette which traditionally has a ratio of acidic to oil of 1:3. I find too much oil makes the salad a little soggy for my liking, but slowly increase the amount of oil until it is to your liking.
Add parmesan cheese. Mix well. Sprinkle some more cheese on top.
This salad also tastes great the next day if you only use a minimal amount of oil (3 tbsp.)