kale salad
February 14, 2013 § 1 Comment
I bought some really pretty kale. My original plan was to make kale chips for a work event, but then someone asked me to bake, so I made muffins instead. I needed to do something with this kale and I am glad I didn’t end up making chips, because eating it raw preserved the color.
Kale Salad
Cut the stems off the kale. If there is a thick rib in the center, slice it out.
Place leaves on top of one another and roll up, 4 to 5 leaves at a time.
Slice the rolled up kale thinly, or julienne
Place the kale in a bowl and drizzle with olive oil and lemon juice.
Place some pine nuts on a skillet and toast on medium heat.
White the pine nuts are toasting, wash your hands and then massage the kale for 2 to 3 minutes. It’s fun.
Sprinkle with salt, pepper and parmesan cheese. Toss and top with the toasted pine nuts.
Enjoy!
My gosh, that’s BEAUTIFUL. I’m so silly. I always thought the purple ones were just for decoration. Of course, you can eat them!! What was I thinking?
I’ll have to look for this kind next time. It’s just lovely. Thanks for posting it. Cheers!