The Many Shades of Kale

Kale is a favorite green for health foodies and farmers alike because not only is it nutrient dense, but it's also super hardy so we can easily grow this throughout the year! I laugh that I have kale for just about every meal because it's so versatile, I'll just choose a different color of kale each time. Below is a recipe for an excellent massaged kale salad. I know, massaged kale? What is that? Well by massaging kale with salt you can break down the fibers into a more pleasing texture and tame some of the bitterness so it can be eaten raw. Delicious! And yet another way to incorporate this delicious green into your diet.

1 bunch kale

1/2 teaspoon salt

1 apple

2 medjool dates

1 teaspoon olive oil

1 1/2 teaspoon apple cider vinegar

pepper

Wash the kale and spin or pat dry. Remove the stems and discard. Chop the kale into thin strips and put in a bowl. Sprinkle with the salt and massage with your hands for 1-2 minutes, just like kneading bread.

Wash the apple and chop it into thin slices. Remove the seeds from the dates and cut into bit size morsels.

Using a paper towel squeeze any excess liquid out of kale and transfer to a salad bowl, toss with apple and dates, drizzle with oil and vinegar and season with pepper. Taste and season to your liking.

Wheat Berry Waldorf Salad

I cup cooked wheat berries (see blog for recipe). Drained and cooled to room temperature.
2 tsp walnuts, toasted and chopped
2 apples- 1 sweet, 1 tart
1 celery rib, sliced thin
2/3 cup packed fresh mint leaves, washed well, spun dry and chopped
1/2 cup dried sour cherries or cranberries
1/4 cup golden raisins
2 scallions, chopped (could use a shallot instead)
3 tbsp seasoned rice vinegar
3 tbsp fresh orange juice
3/4 tsp freshly grated orange zest
lettuce leaves or salad mix

Cut apples into 1/2 inch chunks and in a large bowl toss with wheat berries and all remainig ingredients except lettuce. Season salad with salt and pepper and serve over lettuce.

Napa Cabbagewith Red Cabbage Salad

2 tsp butter
1 cup pecan halves
2 tbsp golden brown sugar
1 tbsp worcestershire sauce
1/8 tsp (scant) cayenne pepper
2 tbsp seasoned rice vinegar (also known as sushi vinegar)
1 tbsp apple cider vinegar
1 tsp dijon mustard
1/4 cup olive oil
2 medium unpeeled cameo or fuji apples, quartered, cored, thinly sliced crosswise
2 tbsp fresh lemon juice
3 cups thinly sliced red cabbage
2 cups thinly sliced Napa cabbage
3/4 cup dried tart cherries (about 5 oz)

Melt butter in nonstick medium skillet over medium-hihg heat. Add pecans and stir 1 minute. Add brown sugar, worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. transfer nuts to foil sheet and cool. Whisk both veinegars and mustard in a small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Do ahead spiced pecans and dressing can be made 1 day ahead. Store pecans in airtight container at room temperature. Cover and chill dressing; bring to room temperature and rewhisk before using. Toss apples with lemon juice in large bowl. Add cabbages and dried cherries; mix. Add dressing and toss. Stir in pecans and season salad with salt and pepper.