Here is a recipe for something counter intuitive- a warm salad. Like most recipes, I’ll
provide you with the basics but please improvise by adding those things that
Say hello to Lacinato Kale
Most of us think about salad as cold and crisp.I’m a big fan of taking something traditional and find a way
to do the opposite of what is expected- as long as it tastes great. This idea came from something my wife loves to make and I
have adapted it as a regular course for many of our dinners. This type of kale is also known as Tuscan kale, Tuscan cabbage, Italian kale, Dinosaur kale, cavolo nero, black kale, flat back cabbage, palm tree kale, or black Tuscan palm.
What if you reinvent the idea of a cold salad and turn up the heat?
|Pan saute leeks, bok choy and lacinato kale|
(onions work too)
- Bok Choy (Chard also works)
- Lacinato Kale
- Craisins (or
other dried fruit)
- Goat Cheese
- Olive Oil
- Finely chop
about a half cup of leeks and pan sauté in olive oil on a medium heat.
- Wash the bok
choy and pat dry. Cut the crunchier white section and separate it from the green
- As the leeks
get golden brown, add the whiter/crunchier to the pan.
- Another options is to add sauteed shitake mushrooms. You can saute them along with the leeks.
- Cook for
about 3 minutes on medium heat.
- Take the
kale and take out the rib and coarsely chop the leaves.
- Add the bok
choy green leaves along with the kale leaves to the sauté pan.
- When the
greens are finished, you can add dried cranberries (craisins) or other dried
fruit (apricot, mission figs or dried cherries).
- Go nuts. Add pecans or walnuts as a topper.
- Take a few
small pieces of goat cheese and add it to the top once plated.
salad needs no dressing. In this meal, I made some simple scrambled eggs
with a little cherve topped with fresh tarragon. Fingerling potatoes sautéed in
butter are the perfect sidekick. This warm
salad is a perfect base for interesting grilled grouper or salmon. It is the
perfect way to enjoy a healthy and nutritious meal and won’t leave you out in
|A warm kale salad, scrambled eggs with goat cheese and tarragon and fingerling potatoes|
A few kale tips and a cold kale salad with sardines. (my wife Ra El's idea- I don't eat sardines)
After washing the Lacinato kale leaves, take a sharp knife and cut away the rib.
You can chop the greens and toss some heirloom cherry tomatoes, avocado and a light balsamic vinaigrette. Serve the sardines on cream cheese on crackers.
Warm kale salad or cool kale salad. Cook
Labels: Food and Wine Moments, kale, recipes, sardines