Kale, Caesar!

Courtesy of NPR.org

Until recently, kale was just another green leafy vegetable. But this cousin of cabbage has had a resurgence in the past few years. You could call it the “It Girl” of roughage. A kale dish in one form or another can be found on most menus. And an article in the January edition of Bon Appetit gives a tutorial on how best to “massage” your kale for peak tenderness.

Here’s what I found interesting about kale: it actually contains 4% protein, can often grow well into the winter with some varieties topping out at a height of six or seven feet, and there are at least four or five different types. Tuscan kale, also known as lacinato or dinosaur kale, has larger flat, bumpy leaves while the curly kale is just that—curly. Both are typically found in grocery stores while other versions, like Russian kale or rape kale, are less common.

While its green leaves can be tough, they can be tempered by sautéing. But I actually prefer kale raw in salads. The key is to keep the leaves chopped small making it easier to eat. One popular version is the Caesar salad substituting kale for Romaine.

But there is one recipe for kale salad I absolutely adore. It calls for lemon zest, slivered almonds, dried currants, Romano cheese, and a lemon honey dressing that is to die for. I could eat it all day every day.

Here’s the recipe.

1 bunch kale, trimmed from stems and chopped

1/4 c. slivered almonds

1/4 c. dried currants

1/4 c. grated Romano cheese

2 TB lemon zest, plus reserved juice from lemons

1/4 c. olive oil

1/4 c. honey

Trim and chop kale. Set aside. In large bowl, mix lemon juice with olive oil and honey. Toss kale to coat with dressing. Add almonds, zest, currants, and cheese. Toss again. Serve immediately.