It’s a good thing I like kale, because I’m drowning in a garden full of it right now.
Green vegetables have really made a come back in the last few years. Prickly leaves of kale and parsley used to be reserved for garnishes at the buffet lines of restaurants, or in the deli cases of grocery stores tucked around some potato salad and coleslaw. But thanks to the “eat your superfoods” movement and others similar to it, people across the country have really begun embracing their leafy greens. I couldn’t be happier!
Kale, collards, spinach, beet greens. I’ll take a plateful of each, please. I’ll eat them prepared pretty much any way. But my favorite is shredding up the greens and tossing them in a simple slaw like this one. Kale works marvelously in marinated slaws because of it’s hearty texture and robust flavor. Allowing the greens to soak up the dressing for a good 30-60 minutes helps them soften up a bit and become more easily digestable.
My favorite varieties of kale to use in this slaw are Red Russian (the kind that’s taking over my garden) and lacinato (also called Tuscan or dinosaur kale). Before you shred the leaves up, be sure to remove the thick stems which are too woody so soften up.
What do you do with kale or other leafy goodies? I could really use a few suggestions right about now. My poor fridge is packed with greens!
Simple Summer Kale Slaw – serves 4
6-8 cups chopped Red Russian or lacinato kale, stripped of the thick stems
1/2 tsp. sea salt (be generous here)
3 tbs. lemon juice
1 tbs. olive oil
1 medium tomato, seeded and chopped
1/4 cup thinly sliced red onion
1 small handful (scant 1/4 cup) dried currants
1 small handful (scant 1/4 cup) slivered almonds, toasted
Chopped basil, for garnish
Combine kale, salt, lemon juice, and olive oil in a mixing bowl. Toss to coat evenly. Add tomato, onion, and currants. Allow to sit at room temperature for 30-60 minutes.
Sprinkle slaw with slivered almonds and basil just before serving.
This post is linked to Slightly Indulgent Tuesday.