Shredded Tuscan Kale Salad
This recipe comes from the lovely and talented Dorie Greenspan. I most often look to her for baked goods, but this week I came across a fun kale recipe that uses the kale and garlic from your box. We eat kale ALL THE TIME here in the winter, and I have gotten into a rut of tossing it with olive oil and sea salt and sautéing it on the stovetop. It’s always delicious, but gets a bit boring. This recipe adds a little innovation to my kale repertoire! ~Jenna
1 small bunch Tuscan (dino) kale, washed and dried
3 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 teaspoon coarse salt
1 avocado, halved, pitted, peeled and diced
1/2 cup diced red onion
1 or two stems green garlic, chopped very finely
1 finely chopped and seeded jalapeno pepper (I left this out and used some red pepper flakes I had on hand)
1/4 cup unsalted roasted pepitas
1- Prepare the kale. Cut along both sides of the stem of each leaf with a sharp knife or pull the leaves from the stems with your hands. Discard the stems. Gather the leaves together and slice into 1/8 inch crosswise slices.
2- Combine the kale, 2 tablespoons of lime juice, 1 tablespoon of olive oil and 1/2 teaspoon salt in a large bowl. Rub the ingredients together with your hands (give your kale a massage!) until the leaves wilt, 1 or 2 minutes. Set aside
3- Make an easy salsa with the avocado, remaining lime juice, remaining olive oil, remaining salt, the red onion, garlic, and pepper. Stir to blend.
4- Add the salsa to the kale and toss to combine. Sprinkle the pepitas on the salad and serve at room temperature.
Serves 4. Recipe from Dorie Greenspan.