January 31, 2013

Tuscan Kale Salad


Dinosaur Kale. Black Palm Kale. Black Cabbage. Tuscan Lacinato Kale.

I call it OMG, this is so good for something so healthy.

I found this delicious recipe in a health magazine while on the treadmill, compliments of the good Dr. Andrew Weil. It appealed to me because it not only looked yummy, but because I had planted this same variety in my front bed in an expression of my edible landscape enthusiasm.

(Find the seed here.)  

It's looking a little winter weary, but will perk up in no time as the days lengthen and the weather warms.



In the meantime, I used this beautiful kale from Whole Foods.  

I heartily recommend it...it is simply DELICIOUS (even Husband, who is not always a fan of greens, scarfed it down in no time.)

To me, a complete meal with hot crusty bread and some red wine.

A hearty meal, heartedly recommended!




TUSCAN KALE SALAD
Ingredients

4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, "dinosaur," cavolo nero) midribs 
removed 

juice of 1 lemon 

3-4 tablespoons extra-virgin olive oil 

2 cloves garlic, mashed 

salt & pepper, to taste 

hot red pepper flakes, to taste 

2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan

1/2 cup freshly made bread crumbs from lightly toasted bread

Instructions

  1. Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
  2. Pour over kale in serving bowl and toss well.
  3. Add 2/3 of the cheese and toss again.
  4. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

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