Important Announcements

Nondiscrimination Statement Update

Boston Medical Center Health System complies with applicable Federal civil rights laws and does not discriminate on the basis of age, race, color, national origin (including limited English proficiency and primary language), religion, culture, physical or mental disabilities, socioeconomic status, sex, sexual orientation and gender identity and/or expression. BMCHS provides free aids and services to people with disabilities and free language services to people whose primary language is not English.

To see our full nondiscrimination statement, click here.

Campus Construction Update

Starting September 14, we’re closing the Menino building lobby entrance. This, along with the ongoing Yawkey building entrance closure, will help us bring you an even better campus experience that matches the exceptional care you've come to expect. Please enter the Menino and Yawkey buildings through the Moakley building, and make sure to leave extra time to get to your appointment. Thank you for your patience. 

Click here to learn more about our campus redesign. 

Lemony Kale Salad

Salad

Contributed by: BMCs Teaching Kitchen

Kale Salad

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Cheese, lemon and crunchy seeds elevate kale to the next level! The key to this salad is massaging that kale with the dressing so that each bite has all the flavors--yum!

Serves:
4 servings
Total Time:
10 minutes
Prep Time:
10 minutes
Cook Time:
o minutes

Ingredients


Lemon - 1 lemon, zest* plus 2 Tablespoons juice Oil - 2 Tablespoons olive oil Garlic - 1 clove, minced Sugar - ¼ teaspoon Pepper - Pinch of ground pepper Salt - 1 pinch Kale - 6 oz kale, stems removed and chopped (about 4 cups) Seeds - ¼ cup unsalted, roasted sunflower OR pumpkin seed kernels Scallions - ¼ cup, sliced (about 1 or 2) Parmesan - 2 Tablespoons grated Parmesan cheese

Instructions

Step 1
In a large serving bowl, whisk together first 6 ingredients for the dressing.
Step 2
Add kale, sunflower seeds, scallions, and Parmesan cheese.
Step 3
Mix salad with clean hands to completely coat leaves. Serve.

Notes

Two ways to zest  a lemon: 1. Use a citrus zestor or Microplane zester to grate the zest (the yellow, flavor-filled part of the peel). 2. Use a vegetabble peeler or a paring knife and carefully cut the zest off in strips; mince into fine pieces.  

Nutrition Information

Calories:
177 Calories
Fat:
13g
Saturated Fat:
2g
Carbohydrates:
Net Carb: 8g
Dietary Fiber:
2g
Protein:
6 g
Sodium:
209

Dietary Restrictions

Vegetarian