Celebrate the Season Kale, Apple and Walnut (or Pumpkin Seed)


Ingredients Print Recipe


1

bunch curly leaf or lacinata kale, washed and chopped semi-fine

1

small Gala (or other) apple, cubed -- I prefer one that is not too sweet, and not too tart, but Granny Smith's are nice for a tart version

2

TBS extra virgin olive oil

1/2

lemon of Juice

Salt to taste

1/4

cup chopped, toasted walnuts OR if you don't tolerate tree nuts, try lightly toasted pumpkin seeds

2

oz fresh good quality parmesan, cubed (optional)

I want to share with you a dish that has become all the rage over the past couple of years – kale salad. I remember back in the 1980s when only a few people – mostly those of us drawn to organic gardening and natural foods – were eating this hearty green. Kale was never on the menu growing up in my home, nor my husband’s, nor of anyone I knew. Now you can find it at so many restaurants, from the high end to the cafe, and kale salad is one of the most common offerings.

I love kale salad all year round. It’s refreshing. It’s flavorful. It’s green. Because I generally like to foods that are eat in season, my favorite Tuscan kale salad, filled with fresh summer cherry tomatoes becomes a treat in winter, and a heartier kale salad becomes more the force du jour.

This one is easy to prepare, and if you’re vegan, you can sub out toasted walnuts for the parmesan. I sometimes add walnuts to this salad anyway — it gives it a little extra crunch and a toast flavor.

This is a kale salad I whipped up in about 10 minutes, including 5 minutes to wash and chop the kale. It’s delicious as a leftover salad for lunch the next day, too, and easy enough to double this recipe, which easily serves 4 as a salad side dish with a meal.

Ingredients:

  • 1 bunch curly leaf or lacinata kale, washed and chopped semi-fine
  • 1 small Gala (or other) apple, cubed — I prefer one that is not too sweet, and not too tart, but Granny Smith’s are nice for a tart version
  • 2 TBS extra virgin olive oil
  • Juice of 1/2 lemon
  • Salt to taste
  • 1/4 cup chopped, toasted walnuts OR if you don’t tolerate tree nuts, try lightly toasted pumpkin seeds
  • Optional: 2 oz fresh good quality parmesan, cubed

To prepare:

  • Place your chopped kale into a large enough stainless steel bowl to allow you to reach your hands in and massage it — but don’t start massaging just yet.
  • Add the olive, lemon, and salt to the kale.
  • Now dive in and start kneading the kale firmly with your hands. Do this for a bout 3 minutes until the kale starts to become tender and glistens.
  • Wash your hands 🙂
  • Add the apple and walnuts or pumpkin seeds
  • Optional add parmesan and taste (parmesan is a bit salty, so do this before adding additional salt).
  • If needed, add a pinch more salt to your taste

Enjoy!

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