Real Girl's Kitchen: Love & GreensHaylie Duff

Kale is something I found really intimidating. I’m not sure why, but I did. Maybe it’s because I had made a few attempts at sautéing kale as a side dish and it was never really that good. It was never as soft as spinach and always really bitter. After some experimenting, I have the BEST kale salad recipe to share with you. Not to be a bragger but I say it’s the best because it is… ask Sophia, she can vouch for me. (Riiight, Sophia?!)

The reasons you should give this salad (and kale in general) a chance are endless. Kale is an awesome superfood that aids in digestion, detox and appetite suppression. It’s also filled with major antioxidants and anti-inflammatory qualities.

Couple things… kale’s tough on the outside but it’s true self is a sensitive lil’ green…

 

Kale needs love.

Take a minute (literally 1 minute) and massage the kale. It softens and breaks down the curly leaves. It doesn’t take alot of time, but it’s a great opportunity to place a little intention in to your food. You don’t have to get crazy with it, just a small thank you for being so tasty, for all of its wonderful beauty contributions to our bodies and for keeping us glowing.  Yum.

 

Kale needs time.

This salad is best after it sits for awhile. Even 30 minutes in the fridge will really give the kale a chance to absorb all the flavors and marry them a little. Unlike other salads, this will keep in the fridge for three days!

What you need:

Curly Kale (2 bunches, trust me you will be happy you made a lot)

Dried cherries

Toasted almond slivers (or pine nuts)

Cherry tomatos (I quartered mine)

Extra virgin olive oil (just a good drizzle across the top)

1/4 cup seasoned rice vinegar (champagne vinegar works too)

2 cloves of minced garlic

1 tsp of minced shallot (you can skip if you want)

1 tbsp of dijon mustard

1 tbsp of honey (or agave)

1 tbsp chunky sea salt

*You can also add some shaved parmesan reggiano

How to:

Pull leaves away from the rib of the kale and tear into pieces

Drizzle with olive oil

Get to rubbin’…about a minute, you don’t want it to get too soft

 

In a small bowl, we are going to make a version of our RGK: CLASSIC VINAIGRETTE

Whisk together vinegar, shallot, garlic, honey and salt

Add cherries, tomatoes, almonds and dressing.

 

Toss…

 

 

and devour.

** RGK tip:  since the dressing isn’t blended with olive oil, it tends to be thin. Avoid wilting your greens by not tossing it after the time spent in the fridge. Let the dressing gather at the bottom of bowl. Pour it out if you like…**

xo HD

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  1. Wondering if that amount of salt is correct- a tablespoon of salt is A LOT. I tried it, and while the salad was delicious, it was very salty.

  2. This is my first recipe with kale and I love it! Thanks for sharing Haylie!

  3. Ooo I can’t wait to make this! I always feel so good about eating kale.

  4. Thanks! I am going to pack this for my lunch tomorrow

  5. looks yumi thanks hay

  6. if you buy good quality canned squid from mexico or something it will usualy have ink

  7. serve on big organic paper and add squid ink

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