Kale Salad with Rye Bread, Seeds & Yogurt

Recipe from: Bar Tartine: Techniques and Recipes by Nicolaus Balla and Cortney Burns

1 cup drained yogurt

3/4 teaspoon honey

2 Tablespoons unfiltered grapeseed oil

1 lb. kale, stems removed and leaves torn into 1 - 2” pieces

2 Tablespoons water

8 oz/225 g rye bread, crust removed and torn into bite size pieces

shelled pumpkin seeds, toasted, for garnish

sunflower seeds, toasted, for garnish

golden flaxseeds, for garnish

pepper

salt

In a small bowl, combine the yogurt, honey and 1 teaspoon salt and stir to mix. Heat a large pan over medium heat until a drop of water flicked on the surface sizzles gently on contact. Add the grapeseed oil and kale, season with salt, and cook, stirring constantly, until the kale begins to wilt, about 1 minute. Add the water and rye bread and toss to warm the bread, about 15 seconds. Spread the yogurt mixture in a  large circle on a platter. Distribute the kale mixture on top of the yogurt, and top with all of the seeds. Drizzle a bit of olive oil over the kale, and season with pepper and finishing salt. You can also add another salad dressing if you like. Something tahini based is suggested in the cookbook and would be delicious!