Welcome to my first blog series! This week I am going to focus on greens. Greens are one of the most nutritious things you can eat, packed with vitamins and minerals and even protein and fiber. Everyone knows they should probably eat more of them, but it's hard when you only know one or two ways to prepare them. That is where this series comes in. Each day this week I'm going to prepare a different recipe for various green leafy things, exploring many different varieties as well as cooking techniques.
First up we have an unusual raw kale preparation. It's called "Relaxed" Kale Salad because the action of massaging the kale with a little salt and extra virgin olive oil wilts down the tough raw kale leaves significantly and makes them tender enough to eat without cooking. The original recipe can be found here: http://freshtopia.net/vlog/?p=97 There is a video about the salad at the link that is pretty cute. I usually use regular green curly kale in this, but I also like using red curly kale, which gives it a nice color. I've never tried using lacinato (dino) kale for this, so if you give that a try let me know how it works out!
Relaxed Kale Salad
1 bunch of kale
1-1/2 tsp extra virgin olive oil
1/4 tsp sea salt
1 tart crisp apple, such as gala or fuji
1/4 cup roughly chopped walnuts
2 T balsamic vinegar
2 T extra virgin olive oil
1/2 T (1-1/2 tsp) raw honey
1/2 T (1-1/2 tsp) brown or Dijon mustard
Remove the stems from the kale and give it a rough chop. Put the kale in a large mixing bowl and drizzle with the olive oil and salt. Massage the kale with your hands for 5-7 minutes until it wilts down significantly and becomes tender.
I started with a bowl of kale that looked like this:
And after massaging I ended up with this:
Roughly chop the apple and walnuts and add to the greens. Whisk all the dressing ingredients together and pour over the salad. Toss to distribute. You can eat it right away, but it will also keep in the fridge for at least a day or two. The kale is more than sturdy enough to hold the dressing for that long and the flavor can even improve with time. The only thing to watch out for if you want to hold it in the fridge is that the some of the apples can become a little mealy.
I've enjoyed this salad immensely ever since I started making it two years ago. I hope you'll give it a try!
Posts in the Greens Series:
Relaxed Kale Salad
Baby Bok Choy with Ginger
Southern Style Collards