Ok… I’m at it again. I’m loving making these videos. I will probably continue unless I hear how boring they are to normal people. Well, honestly, then I may still continue doing them because they are self gratifying. So I’d love to get some feedback. Or not. No really I want it…. thx wt
I’m placing it here, up top, so you have the option to watch…. or you can scroll past to the recipes.
Kale is in. In season. In fashion. Just plain in. It’s a funny thing kale. It’s a great summer salad and really can be grown in the pacific Northwest at least, and I’m sure here in Germany, year round. Just at the peak of heat, it bolts, but usually there’s another patch just coming up and it’s only a short kale eating pause. (Baby red russian kale in summer is great raw in green salads.) But we think of it being “in season” in winter. Certainly here in Hamburg, it’s out in kilo size bags. I think because it is also often the garden Savior. The plant you can knock the snow off of and still harvest. It’s even sweeter after a frost. It has to be very very cold to kill the kale. And it only asks for a light cover such as remay (lite woven fabric) to give that bit of protection to hold out through the freezes.
Now I’ve been reading a lot about kale. Those folks out there who write about it but secretly hate it. I not so secretly love it. I’ve recently begun an even more intimate relationship with it since I have seen how it, like all of us, responds to massaging. I’ve heard of people doing it. But I was a kale virgin until last weekend. Now we are like this.
Baked kale chips, kale quiche, kale stew, stir fried kale, fried eggs on kale… it’s endless. But I’m focusing on kale that’s been given the little extra love.
Here’s a pic of raw kale and raw ‘rubbed’ kale’ (left) … I’m using scotch curly kale.
Kale & Avocado salad – serves 4
- 1 bunch of kale
- 2-3 T extra virgen olive oil
- 3 T lemon juice (I started with 2 then the next day added 1 more T)
- 1/4 tsp salt
- 1 clove garlic minced
- 1 T diced red onion
- 1 ripe avocado cubed
- 1/2 c cucumber, peeled, seeded and diced
Cut kale into thin strips, put in bowl and sprinkle with salt. Using your hands, massage salt into kale and squeezing until it begins to wilt. See pic above. Toss in olive oil, lemon, garlic and red onion till integrated then gently mix in avocado and cucumber. Salt to taste.
Kale Slaw: serves 4-6
- Approx 3c raw kale
- 1 carrot, peeled into strips then chopped
- 1 apple, diced
- 1/2 c julienned red cabbage
- 1/2 c julienned fennel
- 1/2 c julienned napa cabbage
- 1/4 c minced red onion
- 1/4-1/2 c chopped cashews (raw or roasted as you prefer- I went unroasted)
- 2-3 T olive oil
- 2 T lemon juice
- 1-2 T lime juice
- 1 tsp apple cider vinegar
- 1 clove garlic
- 1 tsp fresh ginger, peeled and minced
I gave the kale some good salted rubbin’ & lovin’, then proceeded to add the rest of the ingredients. Tossed it with tongs and salted to taste. Please note with these salads… use your God given brain to make adjustments that taste good to you. More or less salt, oil, acid. Listen to your taste buds!