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Sep 27, 2019 1:29 PMPublication: The East Hampton Press & The Southampton Press

Enjoying The Comfort Of Kale

Judy’s Basic Kale Salad. JANEEN SARLIN
Sep 30, 2019 1:29 PM

Kale provides a good source of three vitamin antioxidants — beta-carotene, C, and E — in addition to folic acid, calcium, and iron. One cup of kale contains three grams of protein and two and a half grams of fiber. This versatile vegetable can be served cooked as a side dish or raw in a salad … and it goes well with all menus.

When there’s little time to cook, toss in a couple handfuls of vitamin A and potassium rich spinach to crunchy kale to create a healthy side dish for dinner. It takes about 15 minutes from start to finish with delicious results.

Raw kale needs more prep time; massaging raw kale renders it tender and easily digestible. Judy’s kale salad recipe is a good base on which to build and customize the salad to pair with different menus. Add cilantro and scallions if you’re serving an Asian influenced dinner. Pepitas and raisins with chives taste good with Mexican or Indian food. Sundried cranberries, dried apricots and walnuts compliment roast chicken or turkey. Use your imagination and creative juices to make your own combos.

Try this version of baby kale and brussels sprouts Caesar salad. Croutons are essential for the success of the salad. Coating the bread with the garlic paste and baking them makes a huge difference. From now on, I’m using this technique for all my croutons; they are nearly addictive! Bon appetit!

Sautéed Lacinato Kale and Spinach(Serves 4 as a side)1 bunch Lacinato or Tuscan kale, washed, ribs removed and chopped

1 bunch fresh spinach, washed and spun dry, and leaves coarsely chopped

3 to 4 tablespoons olive oil

2 cloves garlic, sliced

2 shallots, chopped

Sea salt and freshly ground black pepper

Freshly grated nutmeg (about 4 to 5 gratings)

Lemon wedges for garnishTo prepare:In a skillet over moderate heat, coat the bottom with oil, add sliced garlic and sauté until it is golden brown. With a slotted spoon, transfer garlic to a paper towel. Add shallots and sauté until aromatic, 1 to 2 minutes. Add kale and spinach a handful at a time, stirring after each addition, and cook until completely wilted. Add salt, pepper and nutmeg. Taste and adjust the seasonings. Stir reserved garlic into the greens and serve at once with lemon wedges. Judy’s Basic Kale Salad (Serves 4 to 6)1 bunch Lacinato or Tuscan kale, washed, spun dry, and sliced fine

Sea salt to taste

1 lemon, zest grated and juiced

About 2 tablespoons extra-virgin olive oil or more if necessary

2 cloves garlic, finely minced — or more to taste

1 medium carrot, peeled and finely shredded

About 1 cup finely shredded red cabbage

1 medium onion, finely chopped

Freshly ground black pepper to taste

1 tablespoon extra-virgin olive oil

1 teaspoon apple cider vinegar, or more to taste

Splash of raw honey (about 1/2 teaspoon)

2 tablespoons chopped flat leaf parsley

Optional additions:

About one-half cup pepitas, raisins, sliced apricots, chopped apple, scallions, walnuts, pecans, almonds, etc.To prepare:Strip the leaves off the center rib of the kale and cut into thin slices (to reduce the massaging time.) In a large mixing bowl, add kale, lemon zest, half of the lemon juice, and 2 tablespoons olive oil. With rubber-gloved hands, massage the kale until it is bruised and it becomes half the volume. Add garlic, carrot, cabbage, and onion to the kale and toss until well combined. In a small bowl, whisk one tablespoon oil, vinegar and honey together. Drizzle only enough the dressing over the vegetables to lightly coat the leaves. Add parsley and pepper and toss until combined. Taste and adjust the seasonings with a few drops of oil, lemon juice, or honey as needed. Refrigerate at least 30 minutes or overnight before serving.Baby Kale and Brussels Sprouts Caesar Salad (Serves 4)Croutons:

3 cloves garlic, minced

1/4 teaspoon sea salt

1/4 cup extra-virgin olive oil

5 slices firm whole grain bread, cut into 1/2-inch squares

Dressing:

1 1/2 tablespoons good quality mayonnaise

1 tablespoon freshly squeezed lemon juice

1 tablespoon white wine vinegar

1/2 teaspoon Worcestershire sauce

4 to 5 flat anchovy fillets, rinsed in milk and chopped

About 5 tablespoons extra-virgin olive oil

1/2 cup freshly grated Parmesan cheese

Salad:

1 pound fresh Brussels sprouts, washed, trimmed and thinly sliced

8 ounces baby kale leaves, washed and spun dry

Lemon wedges for garnishTo prepare:To make the croutons, preheat the oven to 350 degrees F. and set the rack in the middle. With a mortar and pestle or the flat side of a knife, mash the garlic and salt to a paste, gradually add the oil, if using a mortar. OR transfer garlic paste to a bowl and whisk oil into the garlic until smooth. Press the mixture through a mesh sieve into a bowl.

Spread the bread cubes on a baking sheet and bake for 10 minutes. Remove from the oven. Toss the cubes in the garlic mixture and stir until well coated. Return the cubes to the baking sheet and bake until golden brown, about 8 minutes longer. Cool in the pan set on a rack until serving time.

To prepare the dressing, in a small bowl, whisk mayonnaise, lemon juice, any leftover garlic paste, vinegar and Worcestershire sauce until blended. Add minced anchovies and slowly whisk in olive oil. Taste and adjust the seasonings.

To assemble the salad, in a large bowl, toss sliced Brussels sprouts and baby kale together. Spoon only as much dressing as is needed to lightly coat the vegetables. Sprinkle with cheese and croutons, toss until combined and serve at once. Pass salt, pepper, and any remaining dressing at the table.

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