Two posts in one day! But I couldn't resist sharing this recipe.
Whole Foods makes this summer kale salad that I really love, but I've never been able to find the recipe. I had a hankerin' for it today, so I decided to make my own and improvise a little bit. Keep in mind that I don't usually measure when I experiment, so what I list here is approximate, and you might need to play with it a little bit to find what suits your taste. (Oh, and about the pic ... that's about half what the recipe makes. I didn't get to photograph the goodies until after we ate).
Here's what you do:
Stem a bunch of fresh kale. I used the regular, curly-leaf kind, as opposed to the broader, bumpy-leaf Dinosaur Kale. Steam it lightly (maybe three minutes) until it's just barely cooked and bright green, then immediately blanch it in a bowl of ice water. Drain it, dry it in a dishtowel, and chop it up very finely (it's important to chop it pretty small ... it's a texture thing).
In a medium bowl, whisk about a tablespoon of balsamic vinegar, 1-2 teaspoons of honey, the juice of half a lime and half a lemon, a teaspoon of orange extract (I would have used fresh orange juice if I'd had it, probably half an orange), about a quarter cup of canola oil, and salt and pepper to taste.
Add the kale to the bowl and toss well until all the leaves are coated. Add a quarter cup each of dried cranberries and toasted walnuts. Chill.
If you've always wanted to try out some different kinds of leafy greens, this is a great way to start. Kale is a nutritional treasure. A whole cup has only 33 calories, along with Vitamins A, C, K, and B6, and a bunch of other goodies. It has about 7g of carbs, 2g protein, and 1g of fiber. It's very filling, too.
It's a wonderful accompaniment to fish (we had it with grilled rainbow trout and cilantro lime garlic ginger grilled shrimp), very light and refreshing. And if you like your plate to look pretty, it's also quite attractive and adds a lot of color and texture.
Now if I could just find some innovative ways to use up all the Swiss chard that is taking over my garden ...