ANDREA REYNOLDS’ KALE SALAD

1 bunch kale, stems removed, torn (about 3 cups)
2 cloves garlic, crushed
1/2 tsp. kosher salt
2 Tbs. balsamic vinegar
1/4 c. olive oil

Bring 6 cups water to a boil in a large saucepan. Add kale and boil until it is bright green and wilted, about 5 minutes. Remove kale with a slotted spoon and plunge into cold water. Drain kale and pat or spin dry. Set aside. Put garlic, salt, balsamic vinegar, and olive oil in a serving bowl and mix thoroughly. Add the blanched kale and toss to coat. Serve warm, at room temperature, or chilled. Makes 4 servings.

(from Learning to Eat Locally)

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