Kale, like brussel sprouts, is one of those things I didn't like at first. And then, suddenly, it was a favorite and a staple. Add it to soup, mix it in a warm salad with potatoes, or stir it into mashed potatoes (colchannon). Eat it plain with a vinaigrette and a dash of vinegar. Load it down with all your favorite salad toppings. Bake it with oil into kale chips. So many possibilities. For today, I am just going to reprise a kale salad we posted here back in February of 2015.
This particular kale salad was from a Christmas dinner. Mom Quiltpeaces probably has the exact recipe written down, but since I neglected to check with her in a timely fashion, the general gist is to take the shredded kale and brussel sprouts and mix with your vinaigrette of choice, massaging it into the leaves as you mix, and then let sit for 20 to 30 minutes. (Since I was in on eating the salad, the vinaigrette was probably very basic - olive oil, appple cider vinegar, a bit of salt, and a bit of sugar.) Add some freshly shredded Parmesan and a sprinkling of frosted cranberries, and you have a simple, festive, and quite tasty salad. Craisins would probably work pretty well too, but the frosted cranberries add a touch of elegance. For this particular salad, the kale had been fresh picked from under the overnight snow. Looking forward to trying to grow it in my own garden later this summer.
Here's a link on how to make frosted cranberries if you haven't tried them before. The cranberries are quite addictive all on their own. Sparkling Cranberries
What about you? Do you have a favorite recipe or way to eat kale?