I meant for this to travel with us to the cabin for the next two days but it didn’t make it there. When I plated it for the photo, I had to take a bite. And then I ate the whole pile.
If it WOULD have made it to Christmas, it would have been the perfect antidote to all that sugar I know I’ll consume.
Told to me by my mom
Kale (4 c finely chopped ended up giving me a pint of salad)
Salt
Lemon juice
Sliced almonds
Craisins
Raisins
Grated sharp cheddar (or crumbled feta)
Honey
Olive oil
Balsamic vinegar
Black pepper
Remove the stems from the kale as well as the larger veins. Chop it very fine and place in a big bowl. Sprinkle with salt and a sprinkling of lemon juice. Then comes the fun part. Get your hands in there and smash that kale all up. Really give it a good massage. You want it all to turn wet and dark green.
Next toast your almonds. Use a skillet on the stove top or a pan in the oven. Whatever floats your boat. Than throw the hot nuts on top of the kale and give it a stir. Add remaining ingredients, but don’t overdue it on the balsamic. It’s a background flavor. And you don’t need much oil. Give it a stir and eat immediately or refrigerate up to a day or two.
Thanks Zoe!! This was excellent with added parsley and red swiss chard instead of all kale. Love fresh salads like this with all fresh ingredients from the garden! Thanks again for the inspiration you give to cooking healthy. Hope you are having a peaceful Christmas weekend! Thanks for the pic too! Love- Marty
So glad you enjoyed it! Looking forward to seeing you this week!
Yum. Can’t wait to try this. And we have the same plates!
Love those plates 🙂