Holday Kale Salad

I'm a little sorry I didn't think to share this earlier.  You see, I think I have come up with a new Thanksgiving tradition that includes this salad.  I had planned to include it in my family's Thanksgiving dinner menu, but as I started simplifying the list of dishes I was going to prepare (there's only so much that can fit on a plate and salad takes up valuable stuffing real estate), I decided to prepare this salad (along with Butternut Squash Soup) to have available for people to help themselves to for an early lunch.  The combination was healthy, yet substantial enough to tide over until the main event. 

This salad is actually a version of one of my favorites, Crunchy Kale Salad, but for a more festive and upscale touch, gorgeous, red (and seasonal) pomegranate is substituted for the dried cranberries and golden raisins.  Set against the deep green of the kale, the pomegranate seeds (or "arils," as they officially known) look like little crimson jewels and the combination really does look like "Christmas in a bowl" (and because of the cheese-factor, it pains me to use that "season in a bowl" comment, but I must).   Which, leads me to believe that it's definitely not too late to share this recipe.  I know I'll be making it plenty of more times this holiday season. 

Holiday Kale Salad
1 bunch kale, washed, stems removed and torn into bite sized pieces *see note
kosher salt, about 1/2-1 teaspoon
1 cup pomegranate seeds **see note
1/2 cup walnut pieces or pine nuts, toasted
juice of 1 lemon, about 2 tablespoons
2 tablespoons olive oil
freshly ground black pepper

In the bottom of a large serving bowl, whisk together lemon juice and olive oil.  Throw kale pieces in bowl on top of dressing.  Sprinkle kale with salt and use hands to massage kale a bit to get it to start softening up.  Toss kale so that it's coated in the dressing.  Sprinkle pomegranate seeds and walnut pieces over top, season with freshly ground black pepper and additional salt, to taste.

*Note: ***Pictured above, the salad is made with baby kale leaves (what a treat to find a bag at Costco!) which were a great convenience (pre-washed! no woody stems!).  I have also seen bagged, chopped kale in the bagged salad section which could certainly substituted.  Usually, I go for the economical bunch of kale and just do the dirty work.  

**An easy way to remove the seeds from the pomegranate is to score the outside of the fruit and then break it open submerged in a big bowl of water (also helps keep your kitchen from looking like a crime scene, since that red juice can get EVERYWHERE!).  Continue to break apart the pomegranate and loosening the seeds under water.  The red juicy seeds will sink to the bottom and the white membrane will float to the top at which point, you can pour off and leave the seeds at the bottom. 

*** Finally, a couple more advantages to this kale salad is that it can both be prepared up to a couple hours ahead of time (unlike most salads which wilt into in-edibility upon contact with dressing) and the leftovers are still good to eat the next day.  

Senegalese Style Peanut Stew

We had some friends we hadn't seen in a long time over for an impromptu lunch last week.  The ingredients I had on hand were for a dish I was wanting to make from my favorite vegetarian cookbook ("How to Cook Everything Vegetarian" by Mark Bittman).  A Senegalese-style (as in the African country of Senegal, where peanuts are a primary crop and sweet potatoes are also featured prominently--thank you, Wikipedia!) peanut stew (and a vegetarian one at that!) was not what I would have planned on serving company (why couldn't I have had some nice deli turkey in the fridge???). 

Anyway, our friends arrived and when they found out what I was making exclaimed, "You don't have to make something vegetarian just for us!"  Turns out, they've started eating primarily vegetarian and it was a very nice coincidence.  Over some very sweet catching up with our friends, we became such fans of this hearty, complex stew that I made it again this week (plus I needed to make sure to get a picture!). 

Serve it with a scoop of hot cooked rice or couscous to round it into a very satisfying meal. Here it's pictured with cooked millet which is a small, round grain found in African cuisine.  I found it at my local health food store, but familiar white rice was great with it.  It's so good, you'll be fighting over who gets to take the leftovers for lunch the next day!

Senegalese Style Peanut Stew
3/4 cup shelled, roasted peanuts, roughly chopped
2 tablespoons vegetable or peanut oil
1 tablespoon peeled and minced fresh ginger
1 tablespoon minced garlic
1 medium red onion, halved and thinly sliced
1/2 red bell pepper, diced
pinch of cayenne pepper, more or less to taste
salt and freshly ground black pepper
6 cups chicken or vegetable stock
2 (about 1 pound) sweet potatoes, peeled and cut into large chunks
1 15 ounce can diced tomatoes, with juice
1/4 cup peanut butter
1 bunch kale or collard greens, washed thoroughly and cut into wide ribbons
juice of half a lime
1/4 cup chopped cilantro

Heat oil over medium-high heat in a large pot.  Once hot, saute onion, bell pepper, ginger and garlic stirring occasionally until softened--about 3-5 minutes.  Add 1/2 cup of the peanuts, cayenne pepper and salt and pepper. 

Stir in the stock, sweet potatoes and can of tomatoes.  Bring to a boil, turn the heat down to medium-low and simmer, partially covered, stirring occasionally until the potatoes are tender, about 10-15 minutes.

Stir in the peanut butter and kale.  Cook just until the greens are tender--3-5 minutes.  Stir in lime juice and cilantro.  Taste and adjust seasoning and serve, garnished with the remaining peanuts and cilantro.  
Recipe Adapted from "How to Cook Everything Vegetarian" by Mark Bittman

Crunchy Kale Salad

I never thought I could eat so much kale. I think I used to believe that kale wasn't actually even for eating--just for garnish in between the cottage cheese and the dressing at the salad bar. Not anymore!

Whole Foods grocery store (not that I've been there lately, but from what I hear) has recently implemented the ANDI food labeling system. What is ANDI, you ask? It is the Aggregate Nutritional Density Index. On a scale from 0-1000, it rates the nutritional density of individual foods. You know what ranks 1000? Kale. Hmm...we've all been told to "eat our greens," but that's pretty good motivation to know that they're one of the most nutritious foods out there.

Thus, becomes the challenge of making them tasty (enter this salad). The recipe is inspired by a couple of grocery stores in Minnesota that are carrying something similar. I have to admit I don't love the taste of kale on its own, but mixed with some goodies and a basic lemon vinaigrette, something magical happens and it makes me very happy! Maybe with enough, one could even develop super powers ("Look out, world, it's Greens Girl!!!")...

Crunchy Kale Salad

1/2 bunch of kale
1/2 cup dried cranberries
1/2 cup golden raisins
1/4 cup pine nuts, toasted (*see note)

kosher salt and freshly ground pepper to taste
the juice of one lemon (about 1/8 cup), freshly squeezed, please
2 tablespoons vegetable or other neutral flavored oil

Remove stems from kale leaves and wash thoroughly. Tear into bite-sized pieces and throw into a large salad bowl. Season greens with salt and pepper (it's incredible how much flavor any kind of green or lettuce salad has when you salt the leaves directly. Try it on your next salad).

In a small bowl, whisk together lemon juice and oil. Season with additional salt and pepper, if desired. Pour over kale and toss to combine. Sprinkle in raisins, cranberries and pine nuts. This salad is especially good if you let it sit for a little while to let the flavors combine.

Also, be brave and feel free to substitute other goodies. I have seen halved cherry tomatoes instead of the golden raisins, I am sure that's just the beginning of deviation...

*note: To toast pine nuts, place in a single layer in a small skillet over medium heat. Allow nuts to slowly brown and become golden and fragrant (about five minutes). Shake the pan frequently and watch closely so they don't burn (they're a tiny bit pricey, so you don't want to waste them). Also, remove them from the pan as soon as they are lightly toasted so they don't continue to get darker. Allow to cool to room temperature.