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
Ingredients
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
Instructions
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.
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