Thursday, January 26, 2012

Eat More Kale

We're eating a lot of kale around here... thought I'd share my favorite way to eat my greens right now. This version is adapted from a Food52 recipe. (if you don't know about Food 52 it's a great resource, check it out)

(and the image above is from a book by a favorite artist, Collect Raindrops by Nikki McClure)

I could have titled this piece "Massage your Kale" because that's what makes this work, Erin showed us this technique a while back in a post here, but it totally bears repeating and if you haven't try it yet, do it!

Anyway, it's super easy, I think about it as a three ingredient salad. Basically kale, or whatever other greens you have lying around (or if you are a little low on greens go forage for some dandelion to add to the mix.) Add a cubed and roasted orange (or yellow) vegetable like squash or sweet potato- I used butternut squash. Then add the nuts of your choice. I had walnuts for this but pecans, almonds or whatever you've got will work.

1 large bunch of kale (or other greens)
1 Butternut squash (or sweet potato)
1 Cup of nuts
Olive oil
Balsamic vinegar (or any other vinegar)
One small shallot (or half of a large one, you could also use red onion)
One egg white
Pinch of sugar
Pinch of salt
Salt and pepper to taste

1. Peel, cube and then roast squash, 15-20 min

2. Toss nuts in one egg white, with a pinch cayenne (or other seasoning of choice) a pinch of sugar and a pinch of salt. (You could also skip the egg step but it gives the nuts a nice crunchy coating.)

3. Roast nuts for about 6-8min checking every couple minutes after that. (I always burn the nuts/)

4. Wash and chop one large bunch of kale into shreds or bite size pieces.

5. Add 2TBS balsamic vinegar (or any other kind) into kale with about half of a finely chopped shallot. Massage the kale and shallot mixture with your hands a bit until it gets well coated and starts to wilt.

6. Toss in squash and nuts with about 2 tbpn olive oil and salt and pepper to taste.

This was so delicious I only remembered to take a pic after we'd devoured most of it!

Now go- eat more kale!


  1. This looks perfect... perhaps for dinner with the Folks next weekend- Also Ms. Martha Stewart had a nice bit in this months issue on the health benefits of the Cruciferous vegetables ( of which kale is but one). They say that on top of the supper charged nutrients the crucifers are also good for reducing inflammations, and regulating cell growth- They recommend eating them at least 5 times a week! So Kale up! (Arugula, cabbage, Brussels sprouts, radishes, watercress.... etc are all in that family too.