Steele (the Day)

Functional Foodie Friday: Massaged Kale Salad

// July 15th, 2011 // Functional Foodie, My Fabulous Life

This photo obviously doesn’t even highlight today’s recipe, mainly because I had no intention of posting about it. It’s back there – cleeear in the back. After I tweeted my dinner the other night,  my friend Marni had the audacity to mock my kale on Facebook, so I decided I’d share it here. Nobody puts my kale in a corner. She later admitted to eating a bowl of Raisin Bran, to which I say “Meh.”

This picture just doesn’t do it justice because it was the most beautiful bunch of kale I’d seen in a long time, fresh from the the Farmer’s Market in Harperville. I thought the shrimp were the star of the show. Until now.

Now kale may strike you as being stiff, bitter, and ornery, and thus somewhat in need of a massage, but this is really a delicious and nutritious side dish that’s really a no-brainer. I’m told by a local chef and TV celebrity Dan that the salt “cures” the kale, which sort of sounds a bit like bacon, no? Those of us who prefer not to nosh on meat can get our cured foods right in our own kitchen. Now go. Eat.

Massaged Kale Salad

1 large bunch kale, washed, large stems removed, spun dry
1/2 teaspoon sea salt (I used fine grind)
1/3 cup fresh cherries, pitted and sliced in half
1/3 cup toasted walnuts
About 2 Tbsp. extra virgin olive oil
Big glug of balsamic vinegar
Fresh ground white pepper
1-1 1/2 ounces goat cheese

Wash your hands. Please. Put kale in large bowl and sprinkle evenly with the sea salt, massaging it into the kale for about 2-3 minutes. I wear vinyl gloves because the salt really scrubs your hands, sometimes a little raw. The kale will gradually break down, soften, and become darker in color. Keep working the kale with your hands until it’s moist and well softened.

Drizzle with olive oil and vinegar and mix well. Add cherries and walnuts and stir. Top with a couple of grinds of white pepper and crumbled goat cheese.

The sweet cherries, sharp vinegar, and velvety cheese make this a wonderful salad.

I could eat in for breakfast. Like, you know, instead of Raisin Bran.

Oh, and just in case you wanted to see Harper hiccup to a song that has become an earworm….  you’re welcome.

Tea today: Trader Joe’s Jasmine

Related posts:

1. Functional Foodie Friday: Ebony and Ivory Soup with Kale
2. Functional Foodie Friday: Warm Strawberry Spinach Salad with Pasta
3. Functional Foodie Friday (rerun): Spinach Blueberry Salad with Lemon Poppyseed Dressing
4. Functional Foodie Friday: Bean, Quinoa & Citrus Salad
5. Functional Foodie Friday: Roasted Curry Cauliflower