Shredded Kale Salad Recipe


| 1/28/2015 10:57:00 AM


Tags: Anna Hess, Virginia, seasonal cooking, slow food, kale,

Lacinato kale

Kale is one of the most nutritious winter vegetables and is also the most dependable in our garden. With a thin layer of row-cover fabric over the plants, the leaves stay green all winter in our zone 6 climate unless we have extended periods near 0 degrees Fahrenheit. Granted, kale leaves don't grow when the day length is very short, so we have to stockpile our kale, letting large areas reach full size during the fall and then slowly eating our way through the patch throughout the winter months. But despite lack of growth during December and January, we still end up eating quite a lot of kale.

Steamed kale

Early in the winter, I usually steam our kale, or sometimes sauté the greens in oil and balsamic vinegar if the leaves are tender and young. But once lettuce begins to give out and we start craving uncooked greens, I turn to this shredded-kale-salad recipe. Although a bit more labor-intensive than the other methods of preparing leafy greens, the results are delicious, and you get the bonus of fresh, raw vegetables deep into the winter months.

Ingredients:

• 5 ounces of kale (about half a gallon, loosely packed)
• 1/8 tsp of salt
• 1 small carrot (about a quarter the size of a store-bought carrot)
• 1 tsp of poppy seeds
• 4 tsp of honey
• 1 tbsp of lemon juice
• 1 tbsp of olive oil
• a dash of pepper
• 1 avocado or half of a pear, chopped




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