I said I was going to regularly post recipes featuring a veggie you can easily grow yourself, so here we go! As I’ve mentioned before, kale is one of my favourite veggies to grow! But when my neighbour friend said she was bringing over her Killer Kale Salad to round out our Friday night dinner get together (usually pizza and copious amounts of wine after which we stumble home across the street), I admit I was skeptical.
I have grown to like kale in some forms, but we had four hungry kids to feed as well, and I could anticipate the “ew gross” looks or at least the polite “no thank you’s”. But there is a reason why she calls it her Killer Kale Salad – don’t take my word for it, just make it and you’ll see! It’s really easy and fast, and you can make it ahead of time and leave it in the fridge for 24 hours if you like. Your guests or family will never know how simple it was.
Juice of 1 lemon – no measuring required – just squeeze it in!
1/2 shallot, finely chopped – I use a whole small shallot
1 tsp honey
1/2 tsp kosher salt (really, any salt will do, but I keep coarse Himalayan pink salt on hand – much healthier than table salt = reduced “mommy guilt”.
1/4 tsp red pepper flakes
Wisk this stuff together in a bowl.
2 bunches kale – remove the stems and pull apart or chop the leaves
3 tbsp olive oil – MASSAGE the kale (and this is the key to the recipe I was told) with the oil, squeezing it so you are breaking it up and softening it. Give some love to the kale – it’ll give back . 😉 Add the stuff from the bowl to the kale and refrigerate for up to 1 day but for at least 1 hour.
Last minute stuff: 1/3 cup sliced almonds 8 dates, pitted and chopped 2-1/2 oz. parmesan (if you don’t have a scale, this is close enough to 1/2 cup so no need to weigh it!) In a pan, toast almonds over medium heat, tossing constantly, about 1-2 minutes. Add the almonds, dates and parmesan to the kale and serve! The recipe takes me about 20 minutes total (I can’t stand it when recipes claim to take half the time they actually take! We don’t all have a studio kitchen with helpers on hand 24/7!), and while it’s a little longer than some of my other super fast recipes will be (read: throw raw, fresh cut veggies on your plate ;-), the time can be broken up over two days so it’s mere minutes a day. And so worth it. Thank you Sonya!
In the comments, I’d love to hear what you thought of this recipe. I’m going to make it now for my weekend get togethers!