Friday, May 16, 2008

Kale Salad


Italian Saute

* 1 head standard kale or italian toscano kale, rinsed well and ribs removed
* 2 teaspoons olive oil
* 1 garlic clove, minced
* 1/2 cup sliced red onion
* 1/2 teaspoon oregano
* 3 tablespoons pine nuts
* fresh lemon juice
* salt
* fresh ground black pepper
* 1/2 cup red bell pepper, thinly sliced (optional)

Asian Saute

* 1 head kale, rinsed well and ribs removed
* 1 garlic clove, minced
* 1/2 teaspoon freshly grated ginger
* 2 teaspoons sesame oil, regular (I use a 75/25 combination of both oils) or toasted sesame oil (I use a 75/25 combination of both oils)
* 2 scallion, sliced, include green and white parts
* 1 tablespoon water or fresh stock
* salt
* 2 tablespoons brown sesame seed
* 1/2 cup red bell pepper, thinly sliced (optional)
* fresh lime juice


1. Begin by thoroughly rinsing the kale to remove any sand or grit. (For good results use a salad spinner to rinse the kale.) Remove the kale ribs by slicing down each side of rib with sharp knife. Chop kale coarsely. Set aside.

2. Heat a skillet on medium heat with 1 teaspoon of oil of your choice as indicated in the two recipe versions above. Do not let oil smoke.

3. Brown the nuts carefully in the oil for about 1 1/2 minutes or until light golden. Do not let nuts burn. Remove 1/2 tablespoon of the nuts on paper towel and set aside for garnish.

4. Now saute the garlic for one minute along with the nuts then add the bell pepper and cook another minute.

5. Add onions and oregano, tossing to coat with oil for another 1 minute. Next add the chopped kale with 1 tablespoon of water or stock. The kale may not fit into the pan very well, but after only a few minutes it will cook down.

6. Saute the kale mixture just until wilted but not slimy, about another.

7. 2-3 minutes, until water has evaporated. Season kale mixture with salt and pepper.

8. Drizzle with a litte bit of lemon juice or lime juice, depending on your recipe.

9. Transfer kale to serving platter and garnish with reserved nuts and lemon or lime wedges. Serve with brown rice or pasta with the suggested topping if desired.

note: I've tried the Italian style salad and it was great. I can't wait to try the Asian style salad.

recipe from:

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