I’m intrigued by Kale. Until a few years back it wasn’t even on the radar. I remember going into the fruit shop asking for it and getting blank stares. Now it’s every where, smoothies, chips…every where.
So when I saw a gorgeous bunch of it at the organic market yesterday, I couldn’t resist. It had that just picked look to it and hadn’t been refrigerated. I’ve kept it in some water on the bench since, much like a green bunch of flowers!
Usually I just stick kale in curries and cook it in as though it is spinach- especially in the slow cooker. But tonight I decided to try something a bit different. It isn’t the prettiest salad in the world, but it is so sweet! If you want to make it a bit less sweet you could crumble in some fetta before serving.
These salad recipes are also to die for:
- ½ a bunch of kale leaves and stems separated
- 2.5 tablespoons of coconut oil
- 1 onion finely diced
- 2 cloves garlic minced
- ¾ cup dried cranberries
- ¾ cup walnuts
- Cut the stems lengthways to divide into two long stems then dice into small (approx 1 cm) pieces.
- Roll the leaves up and slice into slivers about 2cm wide.
- Heat a large fry pan over medium heat and add the walnuts.
- Cook them for about 5 minutes watching carefully that they don't catch and being sure that they are evenly browned.
- Remove from the heat and crush/chop them into smaller chunks. There is no need to be precise, but they should ideally end up about the same size as the cranberries. Set aside.
- Add the coconut oil to the pan and allow to melt.
- Add the onion and cook until they are golden.
- Add the garlic to the pan and the kale stems.
- Cook for 5 minutes.
- Add the kale leaves to the pan, stir through the oil. Cover and cook for 5 minutes.
- Add the walnuts and cranberries and stir to coat in the oil.
- Remove from heat and serve. This salad is ideal either warm or at room temperature. Serves 4.