The tomatoes are mostly a distant memory at the City Market, the peppers too, but kale goes on and on. It's a hardy green, mostly used for braising, but it makes great chips. This recipe from Martha Stewart is also very good, and a way for those of you with CSA's to add a little variety to a favored crop as the weather gets colder.
Kale Slaw with Peanut Dressing
Serves 8
Ingredients
2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups)
1 yellow, orange, or red bell pepper
2 carrots, thinly sliced crosswise
1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup salted peanuts
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/4 cup salted peanuts
Instructions
Toss 2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups); 1 yellow, orange, or red bell pepper, ribs and seeds removed, halved crosswise and thinly sliced lengthwise; and 2 carrots, thinly sliced crosswise, in a large bowl.
Puree 1/2 cup vegetable oil, 1/4 cup cider vinegar, 1/4 cup salted peanuts, 2 tablespoons packed light-brown sugar, and 1/2 teaspoon coarse salt in a blender until smooth.
Pour dressing over vegetables just before serving. Sprinkle with 1/4 cup salted peanuts, coarsely chopped.
From Martha Stewart Living, August 2009
This sounds really good, Lori. I sent it a friend who is a kale fiend.
ReplyDeleteYou might want to try this recipe for butternut squash and kale lasagne with whole wheat noodles. It is from Sunset. Labor intensive to make, but hearty and good. Freezes well, too.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001704059