If your an avid gardener like me, then you may have noticed that kale grows really quickly and, like myself, you may be running out of ways to cook kale. Notice I didn’t say I’m a “good” gardener nor “good” at cooking kale. Yet kale is one of the top “superfoods” and as such, needs to find a permanent way into my/your diet. I believe if you grow it you should eat it so I’m always in search of a new kale recipe and this one is great!
Growing kale for me is like growing up hunting in the mountains (ok, bear with me). As kids my brother and I were alway taught “you eat what you kill.” I hadn’t taken my parents literally until I came home one day with an old gray squirrel and some kind of meadow bird only to find that because I shot them I was having them for dinner… even if the rest of the family was having burgers! Sadly my garden has become my home hunting field now that I live in the city. Kale however, is far healthier for you and taste a whole lot better than some old gray squirrel. Yet the priniciple still holds true… you eat what you grow (kill).
If you are a skeptic about the taste and health benefits of kale then maybe this salad will change your mind. I have always had a hard time eating kale raw but now I can’t wait to make this salad again.
What your going to need:
- 1 bunch of kale, center ribs removed and cut into thin strips
- 1 small onion, thinly sliced (I like shallots but you can use a yellow or red onion)
- 3 tbsp e.v.o.o. (as Rachel Ray would say…or… extra virgin olive oil)
- 1 small clove of garlic (I like garlic so I add a little more)
- 1 1/2 tbsp of lemon juice (more or less to taste)
- 1/2 tsp kosher salt
- 1 small tomato thinly sliced (or small cherry tomatoes cut in half or quartered)
- 1/4 cup kalamata olives, pitted and cut in half or quartered
- 1/2 cup pin nuts, chopped walnuts, or chopped pecans (optional)
- 1/3 cup feta cheese, crumbled (my wife likes goat cheese better)
- Freshly ground black pepper