Thursday, September 13, 2012

Week 13: Massaged Kale Salad

Don't you love how food brings people together? I have a new acquaintance, and we are bonding over our mutual experiences with community-supported agriculture, and, in particular, kale.

Kale is great stuff, but it's easy to fall into the "saute with olive oil and garlic" rut when you are trying to throw dinner together after a long day. So I have to thank E. and her mother for suggesting this recipe to me. It's quick to make, it keeps well in the fridge, and it's different from the sauteed standard. Best yet: It's an excuse to really play with your food. 

Massaged Kale Salad
(Slightly adapted from Aarti Sequeira's recipe -- which is to say, I used peaches instead of mango, because I had a ton of peaches from the farm. There's a nice companion video to the recipe on the Food Network site, from which I learned, after the fact, that I did not slice my kale as thinly as recommended. Serves 4.)

1 bunch kale, stalks removed and discarded, leaves sliced into thin ribbons
Juice of 1 lemon, divided use
1/4 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt
2 teaspoons honey
Ground black pepper
1 cup diced peaches
2 to 3 Tbsp pepitas (roasted pumpkin seeds)

Place the kale in a large bowl. Add half of the lemon juice, a drizzle of olive oil, and a pinch of salt. Massage the kale with your hand for 2 to 3 minutes, or until the kale begins to break down and wilt.

In a small bowl, whisk together the remaining lemon juice, honey and black pepper. Stream in the olive oil slowly and whisk until a dressing forms. Taste and adjust the seasonings.

Pour the dressing over the kale, then add the peaches and pepitas. Toss and serve.

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