So a friend of mine put me to the test to find a kale recipe that he would actually enjoy [read: that didn’t taste like health food/sacrifice flavor for healthiness]. To his
disappointment pleasure, I think I succeeded! Now he has one less reason to make fun of my dedication to clean eating. (Sorry, Robert.)
Anywho, it did turn out pretty well. It’s a great idea for an easy side when you need something green [and healthy] in your meal and just don’t like the look of any of the other green things in the produce section. Plus, kale is just really good for you. It’s high in a lot of vitamins and iron, low in calories, a great detox food, and a great source of antioxidants. If you don’t believe me, then maybe you’ll believe WedMD [because, really, who doesn’t?]. Plus, it’s more substantial than your typical green, leafy stuff. It makes you feel like you’re actually eating something of substance, and not just leaves and/or rabbit food.
I got this easy recipe here. Per usual, I changed a few things, [shocking, I know] but it would be very easy to follow the original without any edits! That’s just how simple this recipe is. [I was just
too lazy studying too much to go to the store this time…]
kale salad with warm garlic-raisin vinaigrette
*for the salad*
- one bunch fresh kale, sliced into thin ribbons (~1/2″ thick)
- kosher salt
*for the warm vinaigrette*
- 1/4 c EVOO (I would recommend erring on the side of a tad more than 1/4 c…)
- 4 cloves garlic, coarsely chopped
- 1/3 c raisins (I only used a snack box, and I wish I had had more to add!)
- juice and zest of 1/2 a lemon
- salt + freshly ground black pepper (if possible), to taste
- freshly grated parmesan cheese, to taste
Place your kale ribbons into a large serving bowl and sprinkle generously with salt. Massalt the salt into the kale by squeezing and rubbing it. The kale will turn a deep shade of green and the texture will relax a bit. Do this for 1 to 2 minutes.
Heat your EVOO in a small skillet or sauce pan over medium heat. Then add your garlic and sweat it in the EVOO until almost browned (but not quite!). Add your raisins next, stirring frequently until they have plumped up with heat and oil and have softened up (it won’t take that long). Finally, add the lemon juice and zest. Stir all that goodness together.
Remove the “vinaigrette” from heat and pour it all over your kale. Toss (obviously) to coat. Sprinkle your freshly grated parmesan cheese over the top and voilà! A simple side salad that takes almost no time at all!
Eat up, y’all!
I recommend serving it with some homemade bread, nice EVOO, and kosher salt, courtesy of a-friend-who-feels-sorry-for-you-because-your-days-are-spent-in-misery-studying-for-the-Bar… It really was such a treat. I could eat that bread every day, all day.