How To Make Tuscan Kale Salad | Andrew Weil, M.D.

How To Make Tuscan Kale Salad | Andrew Weil, M.D.

The Tuscan Kale Salad is one of the most popular dishes at True Food Kitchen, a Phoenix, Arizona restaurant based on the nutrition insights of Andrew Weil, M.D. Here, on the restaurant’s patio, Dr. Weil and chef Michael Stebner demonstrate how to make Tuscan Kale Salad (for specific proportions, the recipe link is below). Stebner also explains some of the unique features that have made True Food Kitchen one of the most popular restaurants in Phoenix.

Tuscan Kale Salad

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Video Transcripts: How to Make Tuscan Kale Salad – True Food Kitchen Recipe

What we’re serving here is good. You can eat every day and that’s so uncommon in the restaurant business. Most of the time, you go to a restaurant and you walk out and sort of feel like maybe you took a couple years of your life. Here, the comment that I get more than anything is, I feel like I just exercised, I feel great, and that’s what I think keeps people coming back, everything every day. And this all conforms to the principles of the anti-inflammatory diet and this dish that we’re going to make you. Certainly kale was one of the richest sources of vitamins, minerals, iron, and calcium.
This is a variety of kale called the Tuscan black kale, lacinato kale; Cavolo nero is the Italian name, dinosaur kale sometimes. It’s my favorite kale. I have a bunch of this in my garden and it’s getting near the end of its season as it gets hot. One of the tricks to this is to remove the tough stalks and then this is shredded. I don’t have any black pepper, could you get me a little? Great and the trick with this is that this is going to be, it will have a dressing over it of Lucini extra virgin olive oil, fresh lemon juice, salt, pepper, red pepper flakes and a grated Parmesan cheese. I use a sheep cheese in it, but we find Parmesan is sort of more generally acceptable here. And the trick is to let this sit for at least five minutes, better 10 minutes or so, and that removes the bitterness and toughness of kale and completely changes it.
And one of the nice things about this, it keeps. You can keep this. I make a big batch of this and it will keep for several days in the refrigerator and is as good. It doesn’t wilt like the like lettuce. Great, so I’m first going to toss this with wonderful Lucini extra virgin olive oil, okay, black pepper, red pepper. Should I use all of that? Is that the amount? Yeah we can adjust at the end. Ok salt; yes a little lemon juice in here. Let’s toss and we’ll taste. Let me put the garlic in. And fresh garlic. It’s kind of like a tender cole slaw, Italian cole slaw.
We get a lot of people to come to the restaurant and eat this dish, like three or four days a week and they always ask me, because we give the recipe away. And we have little cards and we give it away. And they always say, you know I tried to make the kale salad at home and it just wasn’t the same. And the first thing I always ask them is; what kind of olive oil are you using? Because you really, with something this simple, you have to start with the best Ingredients. You have to start with really fresh kale and you have to have really good quality olive oil, real parmigiana. Take the rest of that. Nowadays, especially farmers markets, Whole Foods, Sprouts you know, the grocery stores that have the better ingredients for sure and this variety of kale, which was rare in The US is now common. And you can get organic kale and I strongly recommend getting organic kale. Pardon me.
So what ended up happening is there’s like this shift between meat and fish and dairy and produce. We are about 65 percent produce here, whereas in most restaurants its exact opposite is true. So we didn’t make this big bowl of kale for nothing, you guys are going to try this now. Okay, but this is, I mean, fantastic and people get addicted to this stuff. This variety of kale, most kale comes from Scotland or Russia, and it can even grow through heavy frost. It gets sweeter with frost. This variety from Italy is more heat tolerant.
You should all help yourselves.


  1. DC0014 on February 8, 2021 at 8:12 pm

    Parmesan Cheese…. can get it at any supermarket. The more expensive, the better taste.

  2. valnaples on February 8, 2021 at 8:12 pm

    Had the lovely kale salad at your new Naples True Food kitchen restaurant….awesome! LOVED my TLT sandwich too (tempeh, lettuce & tomato) !

  3. SleeplessinOC on February 8, 2021 at 8:13 pm

    thanks. What’s that white powdery stuff Dr. Weil keeps throwing in there? Is it the cheese? Or bread crumbs?

  4. S Darling on February 8, 2021 at 8:13 pm

    He was wearing gloves. I was more concerned with the watch and wrist band which he should have taken off, since they were not covered.

  5. Lissette Davidson on February 8, 2021 at 8:14 pm

    This is my favorite restaurant! Love it.

  6. Mairi Stephen on February 8, 2021 at 8:18 pm

    Raw kale and thyroid?

  7. littlelilygirldance on February 8, 2021 at 8:23 pm

    Luccini olive oil is amazing ! I love dr. Weil!

  8. jerrodratcliff on February 8, 2021 at 8:23 pm

    The dude is not mixing the food he rather talk

  9. Chris†ine on February 8, 2021 at 8:26 pm

    Wow… years ago my father gave me this same recipe, minus the garlic and he used it on escarole.  It’s so delicious and I am actually making it tonight with a kale spinach and chard organic mix I found at Trader Joe’s… This time I am trying it WITH the garlic. :9 MM MM MMM!  Merci beaucoup! ♥

  10. Bob Bach on February 8, 2021 at 8:32 pm

    I find this salad quite energizing and balancing.. like he said, almost feel like I worked out.. which is probably the anti inflammation at work.

  11. tbonesteak on February 8, 2021 at 8:33 pm

    I AM ADDICTED TO THIS STUFF!!! Serious, try it for yourself!

  12. SleeplessinOC on February 8, 2021 at 8:35 pm

    I wonder if my local Whole Foods carries the cheese they are talking about. How is is spelled, does anyone know?

  13. rewtnode on February 8, 2021 at 8:36 pm

    Very funny movie.   Dr. Weil keeps dumping God knows what other stuff in the salad while the other guy keeps talking about how great it is. Seems to have a lot more ingredients than what he initially listed.  It’s funny though – Weil seems to be addicted himself to this stuff. Probably a good sign, he looks healthy (or is that big beard covering something up? You know you can’t distrust Santa). 

  14. Kevin Cervantes on February 8, 2021 at 8:37 pm

    I itched my butt with kale. THANKS DR. WEE WEE

  15. ValerieVixenArt on February 8, 2021 at 8:38 pm

    My absolute favorite salad! Delicious and energizing. I crave it all the time!!! 💚💚

  16. Yeshuamysavior1 on February 8, 2021 at 8:38 pm

    Thank you-sounds wonderful!

  17. Sia Tsatoumas on February 8, 2021 at 8:40 pm

    Thank you Dr. Weil.

  18. MsChampagne44 on February 8, 2021 at 8:43 pm

    your restaurant assistant was hand mixing the kale salad..he had a ring on his finger…is that sanitary? bacteria gets under hand jewelry

  19. iDream NColor on February 8, 2021 at 8:45 pm

    Want to cook a lasagna for my fam this Saturday and I want this salad to go with it. I had went to the Tipsy Parson(and I admit at first I was thrown off by the name) and tasted this salad and fell in love with it. Ever since then I have been trying to find a recipe on how to make it. Thank you so much for showing how to make it 🙂

  20. Chelle’s Peace on February 8, 2021 at 8:51 pm

    Looks delicious but I too wish the Dr wore gloves – especially since he scratched his head.

  21. Joan Solitario on February 8, 2021 at 8:55 pm

    THANK YOU FOR SHARING THIS RECIPE! Love this Tuscan Kale Salad and have been making it for about 6 months now! 🙂

  22. DC0014 on February 8, 2021 at 8:55 pm

    yeah, its the Parmesan cheese. He has grated the cheese fine. You can buy pre shredded parmesan for time saving but the best parmesan are in a solid block .. and you need to grate it yourself.

  23. Danielle Bryant on February 8, 2021 at 8:55 pm

    Anyone have the recipe for their salad dressing on the Mediterranean

  24. irob rf on February 8, 2021 at 8:57 pm

    I was a new cook trying to get out of bbq and Italian food I had recently been bouncing between and into healthy eating tried to get a job at true foods Austin don’t do drugs haven’t had any felonies and have been to culinary school as well as cooked at North Italia which before true foods sold out to Oprah was part of Fox concepts . I didn’t get the job because when I ate there previously I called out the manager for my kale salad not being dressed it was just Kale by itself no oil no lemon juice no chili flakes ,garlic or Parmesan ,breadcrumbs nothing and he recognized i was the guy and said we aren’t hiring anymore . All while right outside was a sign that said now hiring all positions lol . I felt like at least I’d be able to make sure the food was done rite . I wrote about my experience with him to the company and didn’t see him there a month later idk if he left or what but he never came back . I’d love to still be able to cook there but feel like I’d be higher up by now had I been given the chance to cook . I love what I do no matter how little I make money wise i have a true passion for catering to people as far as food and nourishment goes . It’s my passion to feed people with food that actually helps the body. This salad is so good I can’t get enough I eat it once a week with either grilled shrimp or salmon . True foods really has a great concept.

  25. FREE B on February 8, 2021 at 8:59 pm

    I heard you can rinse kale under hot water for a few seconds to make it softer and then rinse cold on it.

  26. katherine suszczewicz on February 8, 2021 at 8:59 pm

    I love how Dr Weil can’t keep his hand out of that salad! This is delicious!

  27. MARIANNA CHRISTINA on February 8, 2021 at 9:01 pm


  28. DAISY MARS on February 8, 2021 at 9:06 pm

    thanks very much dr.well!

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