Friday, July 03, 2009
Scott and I have struggled to find a great way to prepare kale; we had almost decided that we'd never find a kale recipe that we crave. We used to put up with kale and do our best to finish the bunches that would show up in our CSA box every week. One friend of ours says that kale is a garnish, not an actual food. Until I ate this salad, I reluctantly agreed with him (silently, of course, because I would never admit ALOUD that kale is a lousy food). Suddenly, I'm happy to eat kale and Scott wants to swipe the extra bunches that other shareholders leave behind...just so he can eat this salad.
This recipe came from my chiropractor who got it from a patient. To be honest, I didn't really believe that I would like it because...well, the main ingredient is kale. But, because I was determined not to toss my kale into my compost pile, I decided to try this recipe. I made one batch of it for a pot luck last week...and, to my surprise, people not only tried it, but actually came back for seconds! Tonight we had it next to pizza topped with spinach and garlic. It was a winner again.
Kale can't be beat for its nutritional properties, and now we have a way to eat it!
Sweet Annie Kale Salad
1 large or 2 small bunches of kale (remove stems)
1/2 cup raisins
2 tablespoons pine nuts
1 lb strawberries sliced thin
1/4 cup extra virgin olive oil
1/4 cup raw honey (I use agave nectar instead, but less than 1/4 cup)
1 or more minced garlic cloves
Tear kale into bite sized pieces. Combine honey, garlic, and oil with whisk. Massage dressing and kale together for 5 minutes (this will soften the kale and blend flavors). The kale will appear wilted. Add raisins, pine nuts, strawberries, and toss.