We’ve been growing and loving kale for years. My first love was kale chips. And, I still adore them. Fresh from the oven, the first pan is all mine. No sharing. I can’t help it. They are that delicious. I don’t fuss around too much. Tear the kale into large pieces, massage with olive oil, sprinkle lightly with salt, roast in a 350 degree oven for 7 minutes and check on them, adding time if necessary. You want the chips just cooked. Too much and they are not lovely. Just perfect and your teeth will be filled with green kale goodness because you can’t stop eating them.
Matt and I also like to saute kale with a little olive oil and garlic. Finished with a squeeze of lemon and generous shaving of Parmesan. Or, stirred into soups and stews, kale is awesome as well. It holds its texture amazingly well.
Then I heard about kale salads and how tasty they were. So, I found a recipe that included avocado, which I love. And…I made it. And…we hated it! It was just terrible. So, I was pretty much done with kale salads. That is, until, my mom fell in love with kale salad. And I will tell you, she makes a kick ass kale salad. Now, I’m on the kale salad train and there’s no turning back. This recipe will make you love it as well!
Debby’s Kick Ass Kale Salad
* serves 4
- 3/4 tsp Dijon mustard
- 3/4 Tbsp soy sauce
- 3 Tbsp red wine vinegar
- 1 1/2 Tbsp honey
- 1 large clove, minced
- 5 Tbsp olive oil
- season with salt & pepper
- 1 bunch kale, stems removed and leaves torn
- 1/2 cup cherry tomatoes, halved
- 2 Tbsp dried cherries
- 2 Tbsp pepitas
- 1 carrot, julienne or spiralized
- 2 Tbsp diced red onion
- homemade croutons (recipe here), two generous handfuls
- Whisk together dressing ingredients. Set aside for 5 minutes.
- Massage dressing into kale. You don’t need to be gentle. Be sure all surface area of the kale is covered. This helps tenderize the kale. Let sit for 5 minutes.
- Toss in remaining ingredients and serve.