Method
This recipe comes from the lovely and talented Dorie Greenspan. I most often look to her for baked goods, but this week I came across a fun kale recipe that uses the kale and garlic from your box. We eat kale ALL THE TIME here in the winter, and I have gotten into a rut of tossing it with olive oil and sea salt and sautéing it on the stovetop. It’s always delicious, but gets a bit boring. This recipe adds a little innovation to my kale repertoire! ~Jenna
- 1
1 - Prepare the kale. Cut along both sides of the stem of each leaf with a sharp knife or pull the leaves from the stems with your hands. Discard the stems. Gather the leaves together and slice into 1/8 inch crosswise slices.
- 2
2 - Combine the kale, 2 tablespoons of lime juice, 1 tablespoon of olive oil and 1/2 teaspoon salt in a large bowl. Rub the ingredients together with your hands (give your kale a massage!) until the leaves wilt, 1 or 2 minutes. Set aside
- 3
3 - Make an easy salsa with the avocado, remaining lime juice, remaining olive oil, remaining salt, the red onion, garlic, and pepper. Stir to blend.
- 4
4 - Add the salsa to the kale and toss to combine. Sprinkle the pepitas on the salad and serve at room temperature.
- 5
Serves 4 . Recipe from Dorie Greenspan.
From the farm's kitchen
View the original recipe