Our most popular recipe from garden class comes from PCC Natural Markets. After cutting up the kale, it is massaged with salt until it turns bright green and starts to release liquid. This tenderizes the tough green and makes it more receptive to salad dressing. The massaging process is extremely tactile and fun. In class we left out the onions and Gorgonzola, but they are a tasty addition.
Massaged Kale and Currant Salad
Bastyr University adjunct faculty member Jennifer Adler contributed this recipe. Jennifer likes to make a large batch of this salad to ensure that she has dark leafy greens ready when busy days are ahead. It tastes better as the days go by.
Preparation time: 15 minutes.
– 1 bunch of kale
– 1 teaspoon sea salt
– 1/3 cup toasted sunflower seeds
– 1/4 cup diced red onion
– 1/3 cup dried currants
– 3/4 cup diced apple
– 1/4 cup olive oil
– 2 tablespoons unfiltered apple cider vinegar
– 1/3 cup crumbled Gorgonzola cheese
De-stem kale by pulling leaves away from the stems. Wash leaves, spin or pat dry. Stack leaves, roll up and cut into thin ribbons (chiffonade). Put kale in a large mixing bowl and add salt. Massage salt into kale with your hands for 2 minutes.
To toast sunflower seeds, put in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma.
Stir onion, currants, apple and toasted seeds into kale. Dress with oil and vinegar. Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese. This salad will keep for several days and still be great!
Recipe reprinted with permission from “Feeding the Whole Family” (third edition) by Cynthia Lair (Sasquatch Books, 2008). FeedingFamily.com.