Savor the earthy, balanced flavors of kale in all its glory.
July 30, 2015
1 of 8Photo: Hélène Dujardin / Oxmoor House
Kale is one of the most nutritious and versatile vegetables you’ll ever find. Hardly any other veggie can easily go from starring role in a crisp salad to tender braised green to salty, crunchy snack. Not to mention that a serving of kale has more (and better absorbed) calcium than a glass of milk, and way more vitamin C than an orange. Healthy fats—like olive oil and pumpkin seeds or a small amount of cheese—enhance kale’s nutritional value. The carotenoids (power- ful antioxidants) in kale are better utilized in the body when taken in with a little fat. Oh yeah, and kale tastes really good. So hop on the kale bandwagon and enjoy its many shades of green.
2 of 8Photo: Hélène Dujardin / Oxmoor House
Your Mise En Place
Fresh Pecorino Romano cheese, shaved
Swiss chard leaves, torn
Green onions, sliced
Juicer or fork
Large serving bowl
3 of 8Photo: Hélène Dujardin / Oxmoor House
1. Dunk and rinse.
Rinse kale leaves to remove any dirt; drain well.
4 of 8Photo: Hélène Dujardin / Oxmoor House
2. Tear the leaves.
Fold each leaf in half lengthwise; cut out hard stem. Tear kale into small pieces.
Some varieties of kale have fairly tender, edible stems. But if stems are large and tough, remove them with a knife or kitchen shears. Or try this chef’s tip: Loosely grasp the base of the stem between your fingers and pull the leaf through the fingers with your opposite hand.
5 of 8Photo: Hélène Dujardin / Oxmoor House
3. Make a dressing.
Combine lemon juice, olive oil, sugar, freshly ground black pepper, and salt in a large serving bowl, stirring with a whisk until sugar dissolves.
6 of 8Photo: Hélène Dujardin / Oxmoor House
4. Soak the geens.
Add kale and chard; toss. Let stand 10 minutes.
7 of 8Photo: Hélène Dujardin / Oxmoor House
5. Toast the seeds.
Heat a small skillet over medium heat. Add pumpkinseed kernels; cook 5 minutes or until browned, stirring frequently.
8 of 8Photo: Hélène Dujardin / Oxmoor House
6. Toss with toppings.
Add toasted seeds, onions, and cheese to greens; toss.