Kale Salad

kale salad

Kale Salad

Can you have too much Kale? probably not.  I come from a dutch background where Kale was boiled and crushed and mixed with mashed potatoes.  A regular mealtime occurrence that I hated.   But since discovering fresh healthy beautiful kale I now love it.

I thank a wonderful woman named Adele for this salad and for showing me that Kale is not so bad after all.

Stuff you will need:

I bunch of Kale washed, and with the ribs removed.

1/2 cup cranberries

1/2 cup chopped walnuts

1/2 cup freshly grated parmesan ( use freshly grated, you will notice the difference)

I clove finely chopped garlic (if you like garlic add a big clove, if not, use a small one)

Bit of olive oil, like a tablespoon or so.

How to build it:

Chop Kale finely. This also tenderizes it a bit so it is not so course.

Add cranberries, nuts and Parmesan.

Mix garlic with about 1-2 tablespoons of olive oil, too much and your salad will be soggy, be stingy.

About  30 – 60 minutes before serving,  pour oil garlic mixture on salad and and toss.

As it sits, it gets just the right amount of crispiness.  Be careful not to use too much oil.  You want it barely coated.

To truly muck around with this recipe, switch your cranberries for dried blueberries or cherries.  Toss in pecans instead of walnuts.  Maybe some sunflower or pumpkin seeds?  You can substitute bottled garlic for fresh but the flavour is not as strong. You can switch the Parmesan for feta or some other soft cheese cut into small cubes, but the Parmesan is so sharp and delicious, the other cheeses just aren’t the same.

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