2 bunches of kale and a small, but dear portion of pine nuts found me in the kitchen.
Whole Foods’ marinated kale salad is newly discovered all time favorite, except for one thing: the stems. I don’t like paying for and then fishing out the inedible stems. The solution? Make my own salad.
And this afternoon I did. I didn’t save any money, but I have a gorgeous salad without stems that has me excited about my next meal.
Recipe: (I made this up – feel free to change it up. I recommend less dressing)
1 bunch curly kale & 1 bunch red kale, destemmed, shredded and thoroughly washed and dried. Put in large bowl and set aside
Juice of 1&1/2 lemons
1 clove garlic, minced or made into a paste
Salt & pepper to taste
White vinegar (add to the lemon juice to make 1/2
1/2 cup olive oil
Whisk the lemon juice, garlic, salt & pepper, vinegar and oil together until slightly emulsified. Pour mixture over kale and toss with your hands, massaging it into the kale.
Try not to eat it all in one sitting.
Whisk everything together and pour over the kale