While my camera continues to be out on loan, I am relying on old posts to continue the MoFo spirit…I just can’t let myself post without a picture, it seems.
It’s no secret that I’m a fan of kale, if you’ve been reading this blog or eaten with me on a semi-regular basis. And while this topic of kale-love is no stranger to MoFo bloggers (in fact, the ideas was triggered by part of today’s post on the Bakery Manis blog…Aloha!), I thought it was a good way to remind myself that I need to eat more kale these days. Lucky for this gal, I brought home a gorgeous bunch of local, organic kale from the co-op today.
So without further ado, I give you links to my kale-related recipes (all salads, save one, though a search for kale on this site yields a lot more visuals of my favorite leafy green). Shameless self-promotion? I hope not; I like to think of it as shameless kale-promotion.
Fruited Cabbage Kale Salad with Tahini Garlic Dressing The one that started it all! My simplified take on the Ecopolitan Purple Kale Salad (before I worked there and found out how much more complicated their dressing is than my own). Particularly for lovers of garlicky dressings, this salad pairs the bitterness of raw kale with sweet kiwifruit, juicy tomatoes, and flavorful raisins.
Marinated Kale Salad A simple, adaptable raw kale salad (this one without onions and garlic, for the raw allium-fearful among you) that I made for a special dinner.
SuperGreen Cranberry Orange Salad Perfect for the cranberry and/or holiday season! This salad pairs kale and microgreens with the zesty traditional combination of cranberries and oranges and is then topped with balsamic reduction. I made it several times last year, including for our now annual Lesbian Friendsgiving Potluck Dinner.
Sauteed Greens with Garlic and Balsamic The simplest, tastiest way I make sauteed greens (of any kind) at home, since I always, barring an act of G-d, have garlic and balsamic on hand.
Beet, Yam and Kale Salad Combining raw, marinated kale with the earthy sweetness of roasted beets and yams, this is a great way to get some delightful root veggie nutrients with your iron-rich leafy green friend.
Blueberry and Peach Kale Salad If you’re lucky, you still have access to fresh blueberries (though I’m betting some thawed frozen ones would still taste good) to go along with the end-of-summer stonefruit bounty. Then you can fix yourself this tasty kale salad, coated in a creamy, spicy, lime-y cashew dressing.
Summer Grain Salad with Greens and Mustard-Wine Dressing The name says it all, though why I called this summery I’m not entirely sure, since I think it could be eaten at any time of year! And an excuse to have a nice glass of wine with dinner sits pretty well with me, too.
What is your favorite way to eat kale?