Say kale and you will probably get mixed replies. I do remember my great-grandmother cooking what she called “greens” A LOT!
The south has a long history with “greens.” In fact, on plantations, kale, collard greens, tops of beets and turnips, and wild weeds like marsh marigold and milkweed were gathered by enslaved people to boil with pork fat or bacon. We children of the south know a lot about boiled greens. However, we have learned how to eat some of our greens raw. Who knew?
This kale salad with apples, cheese and pecans could be a main or side dish. Pomegranate arils top it off. It is packed with nutrients and phytonutrients and is delicious any time of year.
Nutrition information about kale.
Kale Salad with Apples, White Cheddar and Pecans
Makes 4 servings as a side dish
Ingredients:
1/4 cup extra virgin olive oil
2 Tablespoons maple syrup
2 Tablespoons apple cider vinegar (Bragg – with the mother)
1 teaspoon Dijon mustard
Kosher salt, to taste
Cracked black pepper, to taste
4 cups of curly green kale, leaves cut of the stem and cut into bite-sized pieces (packed)
1 large Honeycrisp apple or another sweet apple, cored and chopped
1/3 cup pomegranate arils
4 oz. white cheddar cheese, cut into cubes
1 cup toasted pecans*
Instructions:
1. Prepare the dressing first by whisking the olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt and pepper together then keep it stored in the refrigerator while you make the rest
the salad.
2. Toast the pecans in a frying pan over medium heat, stirring often until they just start to darken and are fragrant. Salt while hot. Set aside to cool.
3. Place the kale leaves in a large bowl and drizzle them with a bit of olive oil. It does not take much. Then rub the leaves together with your hands for at least 5 minutes or until the kale
begins to soften and shrinks in size.
4. Next add apples, cheddar cheese and pomegranate to the bowl and toss in your desired amount of dressing.
5. Sprinkle with toasted pecans over the top and serve.
Adapted from kaleforniakravings.com
