Kale in the garden, I really can't believe it myself.
I have never been a veggie person, but somewhere along the line
the following recipe caught my attention and I am enjoying kale in the garden.
Yes, our little veggie garden is quite small.
It was the only place with lots of sun to help it grow.
What a treat it has been to have fresh tomatoes each year,
along with a few other things.
New this year is kale and fennel, plus leeks too.
There will be a few potatoes, one zucchini plant,
and then among the flowers will be pumpkins and squash.
The marigolds are always planted in the veggie garden as a natural pesticide.
I guess those pesky bugs don't like the fragrance.
So as promised, here is my, thanks to a friend, kale salad recipe:
1 bunch of kale: any kind will do.
1 teaspoon salt
juice of 1 lemon
olive oil (I use equal parts lemon/olive oil)
black pepper to taste
1/4 cup red onion, chopped fine or thin slices
This is the basic recipe, now for the fun:
cheese: parmesan, ricotta salata, grana padana, or whatever you like.
dried cranberries, toasted walnuts, pecans, pumpkin seeds, sunflower seeds
Wash, de-stem and finely chop kale. Massage salt into the leaves: this is to
help them begin to soften up a bit. Whisk together lemon and olive oil to emulsify.
Add pepper and other toppings and toss all together with dressing.
It works very well to make ahead and let sit in refrigerator for 1/2 to 1 hour.