I have to admit, I NEVER thought my kids would like or eat Kale Salad. But this is one of those examples where they FIRST watched Mom and Dad eat it and talk about how much they liked it. Then we served it as the vegetable everyone was having for dinner one night without any comment or alternatives offered and Lo and Behold! they ate it and said, “I kinda like this.” Well, all I can say is, “I kinda like this” is the equivalent of “This is fabulous!” when kids are trying a new vegetable for the FIRST time!!
I have served it several times since then, continuing to perfect the recipe my kids like and today they ate the whole bowl I served them! Of course, I didn’t comment that they ate the WHOLE THING. I just did my little happy dance inside knowing that they just got a ton of great nutrients, including iron, Vitamin A, Vitamin C, Vitamin K, omega-3 fatty acids, and antioxidants. No wonder kale is called “the queen of greens” and one of the healthiest foods! Here’s the recipe in case you’re brave enough to give it a try…
THE BEST KALE SALAD (print recipe)
1/3 cup dried cranberries + 1/3 cup hot water
1/4 cup pine nuts
1 bunch Tuscan (Lucinato) kale (or about 3/4 pound pre-washed and chopped)
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar + 1 tablespoon rice vinegar + 1 tablespoon liquid from cranberries
1 tablespoon honey
¼ teaspoon salt
1 oz. (1/4 cup shredded) Parmigiano Reggiano cheese
Place the cranberries in a small bowl. Add the hot water and allow the cranberries to soak while you prepare the rest of the salad.
Toast the pine nuts in a small dry skillet over medium-high heat, stirring frequently, until golden brown and fragrant, about 3 minutes.
Remove the center ribs from the kale, then cut the leaves very thinly into shreds. Or buy the prewashed and chopped kale to save time!
In a small bowl, whisk together the oil, vinegars, cranberry water, honey, and salt. Add the dressing to the kale and massage it with your hands so that the kale is well coated and begins to soften, about 30 seconds. Let stand 15-20 minutes.
Drain the cranberries and add them to the kale along with the pine nuts and Parmesan cheese; toss to combine and serve.
Makes 4-6 servings.