Simple Kale Salad
- March 04, 2014 |
- by Kirstin Uhrenholdt
We love kale in all its forms, the beautiful, almost black Lacinato kale (also known as dinosaur or Tuscan black), the frilly petticoats of Scotch kale, the flat blue-gray Russian, and have you ever stuck your nose in red kale? Somewhere deep in its heart there is the scent of red roses, I kid you not. Every one of them is a favorite.
Kale is even tough enough to withstand winter frosts, giving us fresh salad greens in the middle of the winter when every thing else is sad. That toughness however benefits from a little tenderness before they land in your bowl.
If you knead the kale with a little olive oil, (feel free to whisper a few kind words), it will relax in your hands, become darker, more toothsome, an altogether different leaf, open to dressing and happy to mingle with other greens. A kneaded kale is a loved kale. Once kneaded it can hold in an airtight bowl for several days. So why not fill up a container to use for salads, as proud toppings for eggs, beans or cooked grains and to slip into sandwiches and wraps?
You need 10-15 minutes to prep.
A few bunches of kale (they will wilt down to about ½ the size)
About ½ a tablespoon of olive oil per bunch
Kneading the Kale:
Wash and dry the kale well, you can actually wring it dry in a towel. Remove the stem by grabbing it and pulling off the leafy part into bite sized pieces. Put the kale into a large bowl. Drizzle with olive oil. With both hands knead the kale as if it was dough for about 3 minutes until it is silky and tender. This is an excellent job for small hands normally used on computers and game boards. Use right away, or store for up to 4 days covered in the fridge.
Simple Kale Salad
A big handful of kale per person
A teaspoon of fresh lemon juice per person
2 teaspoons of Olive or nut oil per person
A pinch of salt per person
Put the Kale in your big nice salad bowl. In a small jar smash the salt into the garlic with a spoon, add the lemon juice and give it a vigorous shake, taste it, it will be tart enough salt will make it tasty, add the olive oil shake again and toss with the kale.
Fancify it with:
• Cubed avocado, toasted sunflower seeds,
• Substitute the olive oil with toasted sesame oil, add a dash of soy-sauce, chopped ginger, roasted shiitake mushrooms, slivered carrots and celery.
• Crumbled feta cheese, shredded mint or parsley, chopped tomatoes, feta and crushed pita chips
• Fresh sliced strawberries or raspberries, grated ricotta salata and toasted walnuts.