Now, I have always been a fan of kale; that is, ever since I bought it freshly picked by my local farmers. Well, it’s even better tasting when I pick it myself from my own garden. It’s that much more tender when it’s eaten literally within minutes of picking it.
Kale has been a wonderful crop for me. At least one thing I’m growing is working out well. Anyway, I’ve been making an effort to try different recipes with it. But, you know, sometimes simple is best. Just keep it raw and make a salad.
Kale with Balsamic Vinaigrette
Ingredients
- 1 large bunch fresh kale
- 1/2 cup chopped walnuts
- 1/4 cup grated Parmesan
- 1/4 cup extra virgin olive oil
- 3 Tablespoons balsamic vinegar
- Salt & pepper to taste
Directions
- Remove the stems from the kale and pile the leaves on top of one another.
- Roll the leaves up and slice with your knife to create thin “ribbons.”
- Put the kale ribbons into a large bowl and add the chopped walnuts and grated Parmesan.
- For the dressing: In a small bowl whisk together the olive oil, vinegar, salt and pepper.
- Pour the dressing over the salad.
- Toss and serve right away.
It’s so simple, but with tender, juicy fresh kale it’s really become one of my favorite go-to recipes.
What are some of your favorite ways to make dark, leafy greens?