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kale salad + eating greens


We still have so many greens in the gardens! Chard, kale, spinach and lettuces, leaves of plenty. There’s a lot of vitamins and good, healthy things happening in these vegetables. I’ve been trying with all my might to work them into my daily eats somehow, but I’m getting tired of the usual cooked greens or green smoothies. I wanted a salad. With Kale. In my body giving off health glow vibes. Immediately.

But I wanted to enjoy it! I’m not one to eat some buzz food for the sake of being healthy. Not to say that kale is buzz food! It was definitely always cool in my books. Was I eating it before it was cool? Who cares. Anyway, there’s no point in suffering through a sub-par salad if it’s just going to make you crave something deep fried in the end. Thoughtful preparation and enjoyment of healthy things = healthy life.

That’s where this salad comes into play. We enjoyed it the other night with some leftover butternut squash and panzanella and it was the MVP for sure. Just a small addition of some salty parmesan really makes this salad special and it tastes so delicious with the juicy peaches. You kind of have to massage the dressing in to tenderize the tough kale leaves. It makes them a touch less bitter and a thousand times more enjoyable in raw form. Plus! Rigorously massaging kale = healthiest form of exercise possible?


kale salad with peaches & walnuts
serves: 4-6
notes: Really massage that kale! It’s integral to the enjoyment of this salad. Other stone fruits could fill in for peaches easily. Also, you could use pecorino or any other hard, aged cheese of your choosing. Ontarians!: Monforte’s Toscano cheese would be perfect here.

1 bunch of kale (about 5-6 normal size stems), leaves removed and torn into small pieces
3 sprigs flat leaf parsley, leaves torn off
1/2 small red onion, cut into thin half moons (or 2 green onions sliced thin)
1/4 cup finely grated parmesan cheese + extra for garnish
juice of 1 lemon
3 tbsp extra virgin olive oil
salt and pepper to taste
2 ripe peaches, pitted and sliced
1/2 cup of walnuts, toasted and chopped roughly

Combine the kale, parsley leaves, red onion, parmesan, lemon juice, olive oil, salt and pepper in a large bowl. Massage all of the ingredients together until the kale leaves feel a bit softer and the leaves taste of lemon, parm, onion etc. Season with salt and pepper again if necessary.

Place the kale mixture onto a serving plate and garnish with the peaches and walnuts. Add another dusting of parmesan for garnish.

You can dress/massage the kale up to an hour before serving. Add garnishes right before.

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Kelsey30/08/2011 - 9:23 pm

Is that kale in YOUR garden? Serious kale envy going on right now ;)

Laura30/08/2011 - 9:35 pm

Aaaw yeah it is! The actual amount is like what you see in those pictures times a billion. Luckiest (most vitamin A rich) girl in the world.

Ashley30/08/2011 - 9:51 pm

I always wondered how to take away some of the bitterness in kale. Do you think mangoes could work in lieu of the peaches?

Laura30/08/2011 - 10:09 pm

Oh for sure! When peaches aren’t available, I do a version with chopped mango, grated beets, and hemp seeds. I would leave the cheese out if you’re using mango though.

incrediblecrunchyflavor04/09/2011 - 7:03 pm

i’m always looking for more things to do with kale because i love it. never would have thought to mix with peaches, but i’m going to give it a try! thanks!

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