Skip to main content

D's Camp Kale Salad

By

When my garden goddess of a sister-in-law invited us to "come take as much kale as [we] wanted" from her beds, as we headed to the coast, I don't know if she really understood what that means to the Enthusiastic Kitchen Elf. He loves his kale! He plucked and plucked, then asked if he could have some of her marigolds. She let him.


We had so much kale that we made this salad three times during the rest of our camping trip. It was delicious each time.

Ingredients
  • 1 to 2 bunches kale, larger ribs removed and torn into 1" pieces
  • 2 to 4 T olive oil
  • zest from 2 organic lemons
  • juice from 4 organic lemons
  • freshly ground sea salt
  • freshly ground pepper
  • fresh herbs, destemmed and roughly torn (we used a mix of dill, parsley, and marigolds)

 Procedure
Place the kale in a large mixing bowl.


Pour the olive oil and lemon juice over the leaves. Massage until the leaves are softened and have turned from a greyish-green to a bright, deep emerald. Toss in the herbs.


Let stand for 10 minutes before serving so that the herbs have a chance to meld into the salad.
Labels:

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more