Three Great Ways To Eat More Kale!
Marinated Kale Salad With Pine Nuts and Golden Raisins
Yield: Serves 6
2 bunches black kale (aka lacinato/dinosaur/Tuscan kale-don’t use the standard curly kale- it’s too tough!)
4 tablespoons white or golden balsamic vinegar
2 tablespoons rice vinegar
1 tablespoon maple syrup, or more to taste
3- 5 tablespoons extra virgin olive oil
1 teaspoon salt
4+ tablespoons lightly toasted pine nuts
4+ tablespoons plumped golden raisins
Chiffonade the kale (arrange leaves in small piles of 4-5 leaves; roll each pile into a tight “cigar” shape and slice into 1/4-inch ribbons) and place in a large bowl.
Mix together the vinegars, maple syrup, olive oil and salt and pour it over the shredded kale. Toss kale with dressing and marinate until the kale “shrinks,” at least 24 hours. Toss occasionally during the marinating time.
Plump the raisins by marinating overnight in golden balsamic vinegar mixed with a little lemon juice and a touch of maple syrup- mix enough to cover the raisins and stir them a couple of times while they’re marinating. You can toss a little white wine in there too, if you feel like it.
Before serving, mix in raisins and pine nuts and adjust seasoning with salt and pepper.
Massaged Kale Salad with Mango and Avocado
Yield: Serves 4
1 bunch black kale (aka lacinato/dinosaur/Tuscan kale), leaves torn from stalks, washed, and ripped into pieces
¼ cup olive oil
1 Tbsp lime juice
Kosher salt and black pepper to taste
2 tsp maple syrup
2 ripe champagne mangos, peeled and sliced
1 ripe avocado,
In a large bowl, toss the kale leaves with a small drizzle of the olive oil and a bit of Kosher salt; massage vigorously with your hands until the kale softens and wilts, about 2-3 minutes. Add the avocado and massage it in to the kale so it forms a creamy coating. (Yes, it is messy, but it's worth it.)
Make dressing: combine the remaining olive oil, lime juice, maple syrup w/ salt & pepper to taste. Mix well.
Toss the massaged kale with the dressing and add the sliced mango.
Serve at room temperature.
Crispy Kale
Yield: hard to say- If you get it just right, there is never enough!
1 bunch kale (any kind)
1 Tbsp olive oil
Sea salt to taste or 2-3 Tbsp shredded romano cheese
Preheat oven to 300°F. Rinse and dry the kale, after removing stems and tough center ribs. Rip into large pieces, toss assertively with olive oil in a bowl, then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 20 minutes or until crisp, tossing once. If you choose to add the cheese, add it around 15 minutes, then bake until crisp. Place baking sheet on a rack to cool.
Yield: Serves 6
2 bunches black kale (aka lacinato/dinosaur/Tuscan kale-don’t use the standard curly kale- it’s too tough!)
4 tablespoons white or golden balsamic vinegar
2 tablespoons rice vinegar
1 tablespoon maple syrup, or more to taste
3- 5 tablespoons extra virgin olive oil
1 teaspoon salt
4+ tablespoons lightly toasted pine nuts
4+ tablespoons plumped golden raisins
Chiffonade the kale (arrange leaves in small piles of 4-5 leaves; roll each pile into a tight “cigar” shape and slice into 1/4-inch ribbons) and place in a large bowl.
Mix together the vinegars, maple syrup, olive oil and salt and pour it over the shredded kale. Toss kale with dressing and marinate until the kale “shrinks,” at least 24 hours. Toss occasionally during the marinating time.
Plump the raisins by marinating overnight in golden balsamic vinegar mixed with a little lemon juice and a touch of maple syrup- mix enough to cover the raisins and stir them a couple of times while they’re marinating. You can toss a little white wine in there too, if you feel like it.
Before serving, mix in raisins and pine nuts and adjust seasoning with salt and pepper.
Massaged Kale Salad with Mango and Avocado
Yield: Serves 4
1 bunch black kale (aka lacinato/dinosaur/Tuscan kale), leaves torn from stalks, washed, and ripped into pieces
¼ cup olive oil
1 Tbsp lime juice
Kosher salt and black pepper to taste
2 tsp maple syrup
2 ripe champagne mangos, peeled and sliced
1 ripe avocado,
In a large bowl, toss the kale leaves with a small drizzle of the olive oil and a bit of Kosher salt; massage vigorously with your hands until the kale softens and wilts, about 2-3 minutes. Add the avocado and massage it in to the kale so it forms a creamy coating. (Yes, it is messy, but it's worth it.)
Make dressing: combine the remaining olive oil, lime juice, maple syrup w/ salt & pepper to taste. Mix well.
Toss the massaged kale with the dressing and add the sliced mango.
Serve at room temperature.
Crispy Kale
Yield: hard to say- If you get it just right, there is never enough!
1 bunch kale (any kind)
1 Tbsp olive oil
Sea salt to taste or 2-3 Tbsp shredded romano cheese
Preheat oven to 300°F. Rinse and dry the kale, after removing stems and tough center ribs. Rip into large pieces, toss assertively with olive oil in a bowl, then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 20 minutes or until crisp, tossing once. If you choose to add the cheese, add it around 15 minutes, then bake until crisp. Place baking sheet on a rack to cool.
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