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)
Grated sharp cheddar (or crumbled feta)
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.