Tuesday, June 12, 2012

Kale- Glamour Green of the Year.

Everybody is talking  about kale.  It's good for you and it has become  the darling veggie of chi-chi chefs and nutrition gurus.  And it arrives in the CSA box regularly.   So what do you do with kale?

  Here's a recipe I adapted from one I found  on the Golden Earthworm website.  I didn't have pecorino cheese so I used feta. The results were satisfying and I got the thumbs up from my husband.

 "This was good, you can make it again," he said after having seconds.

   I liked the red kale better than it's  ruffle-leafed cousin. It's milder and not as chewy, if you know what I mean.

                                          Tuscan Red  Kale Salad

1 bunch red kale, cleaned and stems removed
2 slices pumpernickel bread toasted
1 clove garlic
 kosher salt and black pepper
1/4 cup feta cheese (or  pecorino)
3 tbs olive oil
1/4 cup lemon juice
red  pepper flakes

Chop kale  into thin ribbons.  Toast bread  and crumble into crumbs.  Crush garlic with salt until pulverized into a paste.  In a small bowl mix the garlic, oil, cheese, pepper flakes and black pepper to taste and lemon juice and pour over kale, mixing well.  Serve topped with bread crumbs.

The recipe works well with regular kale too.  If using regular kale, try using both hands to "soften" the leaves.  After cutting them to ribbons, add the dressing, except for the cheese, then get your (clean) hands messy by 'kneading' the mixture for a while.  Mix in the cheese when you add the bread crumbs.

Today's  Take-Away -  If my three-year old grandson can eat kale with gusto, I can too.


  1. Here's an easy one for kale it's addicting, take kale leaves and add quite a bit of EVO, a good quality one that is tasty. Soften the raw kale if you like by rubbing it between your fingers. Add toasted amondslivers and dried craneberries season with a sea salt, I like to use applewood smoked sea salt. That's it.

    1. I've tasted 'massaged' kale and it really changes the texture, in a good way. Thanks for the recipe. I always like to hear the chef's take!


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