Neighborhood Chef #2 Recipe: "Bruised Kale Salad Two Ways"

 

This Wednesday the team is filming their second Neighborhood Chef show, featuring Christine Earhart and her kale recipes. Check out the recipes below:

Tart Berry Bruised Kale Salad

YOU’LL NEED: 1 Large bunch (or 2 small bunches) Kale– Stemmed, washed, torn into pieces

1/4 cup berry sauce- recipe to follow

1/3 c apple cider vinegar

1/4 c extra virgin olive oil

½ tsp salt

½ tsp garlic powder

1 tsp grated fresh ginger

2 tbsp lemon juice- or lime

Pinch lemon zest

RECIPE: Prepare the berry sauce: In a saucepan, combine 1 pint of fresh berries (washed and sliced if necessary) with 2 tbsp of sugar or honey, ¼ tsp lemon zest, and ¼ c water. Bring the ingredients to a boil and mash the berries to release the juices. Strain sauce through a mesh sieve, then put back in the saucepan to thicken slightly. Once thickened, remove from heat and set aside.

In a large work bowl, combine kale, apple cider vinegar, olive oil, and salt. With gloved hands, massage, mash and knead the kale until it begins to soften and darken in color. Add the rest of the ingredients and massage until kale has softened slightly wilted and is no longer chewy. It usually takes about 10 minutes of kneading to finish. Let sit for 10-20 minutes and toss one more time before serving.

Serve at room temperature or slightly chilled. Can also be tossed with shredded carrot, whole berries, goat cheese, and toasted sliced or chopped almonds, walnuts or pecans for a delicious side dish.

Hawaiian bruised Greens Salad

YOU”LL NEED:
1 large bunch of kale

¼ c pineapple juice

1/3 cup rice wine vinegar

¼ c extra virgin olive oil, with ¼ tsp sesame oil

½ tsp salt

1/2 tsp grated ginger

1 tbsp lemon juice

1/2 Tsp garlic powder

1 tbsp honey

RECIPE: In a large work bowl, combine kale, pineapple juice, vinegar, olive oil, and salt. With gloved hands, massage, mash and knead the kale until it begins to soften and darken in color. Add the rest of the ingredients and massage until kale has softened slightly wilted and is no longer chewy. It usually takes about 10 minutes of kneading to finish. Let sit for 10-20 minutes and toss one more time before serving.

Serve at room temperature or slightly chilled. The greens can be tossed with chopped ham, chopped pineapple pieces, and shredded carrot for a tropical dish.

Posted in ,
Tagged with: