No, I am not suggesting you FedEx kale out of your kitchen. Was it not just three summers ago I did this very thing with Mr. G's when it was the ONLY vegetable he grew? Goes to show the importance of being en vogue--timing is everything.
Anyway, what I'm now suggesting is if you're searching for a delicious, raw, non-time consuming recipe for this super-green food, you've just landed the Holy Grail of Kale. I'd like to say, this is from an old family recipe handed down to me from my great-great-great-mamaw generations ago.... well, why not? Ever notice how carefree and painless it is to lie on the internet?
Interestingly enough, someone else's great-great-great-mamaw must have done the same--passed on this recipe--as you can also find it on page 88 of the latest Women's Health, November 2012 issue. There's a couple more in it I plan to include in this blog when I get around to making them. Practice what you preach, is what I was always taught at the little white Southern Baptist church down the road when I was a kid. Then again, I was also taught not to lie. If you want, buy a copy of this magazine yourself for the other recipes. But don't say I didn't warn you when your significant other snatches it right out of your hot little hands after seeing Mind-Blowing Sex! --in bold--splattered on the cover. If you're among the more youthful crowd--good luck getting him/her to wait until after dinner! However, if you're my age, you're gonna need to be in top shape for those suggestions (yes, I peeked), hence the healthful recipes. You might want to start with this one, and wait for me to post the others; working your way up, or down--depending on who's on top, or sideways. I'll leave that for you to figure out.
Inspiration enough?....here it is.
OVERNIGHT KALE
Stuff
2 Tbsp champagne white wine vinegar (splurge)
1-2 Tbsp finely minced shallot
2 tsp honey
1 Tbsp extra-virgin olive oil
a pinch of salt
1/8 tsp black pepper--a smidgeon
1 bunches organic dinosaur or curly kale (about 1 lb), center ribs and stems removed, leaves sliced into thin ribbons
optional:
1/3 cup pomegranate seeds
1/4 cup grated Romano cheese
2 Tbsp toasted pine nuts
Mix It Up
1 - Whisk together vinegar, shallot, honey, olive oil, salt, and pepper.
2 - Toss kale in dressing to coat evenly. (The dressing will seem light, but the kale will wilt down to half its volume.)
3 - Transfer kale to a lidded container and refrigerate overnight. To serve, divide kale among plates and top with pomegranate seeds, grated cheese, and toasted pine nuts.
Suggestions
Dried fruit like cranberries can be substituted for pomegranate seeds, as can other toasted nuts--pecans, walnuts--for pine. However, start with using the ones in this recipe if the ingredients are in season.
Mmmmm....Now that's good eatin'!
Anyway, what I'm now suggesting is if you're searching for a delicious, raw, non-time consuming recipe for this super-green food, you've just landed the Holy Grail of Kale. I'd like to say, this is from an old family recipe handed down to me from my great-great-great-mamaw generations ago.... well, why not? Ever notice how carefree and painless it is to lie on the internet?
Interestingly enough, someone else's great-great-great-mamaw must have done the same--passed on this recipe--as you can also find it on page 88 of the latest Women's Health, November 2012 issue. There's a couple more in it I plan to include in this blog when I get around to making them. Practice what you preach, is what I was always taught at the little white Southern Baptist church down the road when I was a kid. Then again, I was also taught not to lie. If you want, buy a copy of this magazine yourself for the other recipes. But don't say I didn't warn you when your significant other snatches it right out of your hot little hands after seeing Mind-Blowing Sex! --in bold--splattered on the cover. If you're among the more youthful crowd--good luck getting him/her to wait until after dinner! However, if you're my age, you're gonna need to be in top shape for those suggestions (yes, I peeked), hence the healthful recipes. You might want to start with this one, and wait for me to post the others; working your way up, or down--depending on who's on top, or sideways. I'll leave that for you to figure out.
Inspiration enough?....here it is.
OVERNIGHT KALE
2 Tbsp champagne white wine vinegar (splurge)
1-2 Tbsp finely minced shallot
2 tsp honey
1 Tbsp extra-virgin olive oil
a pinch of salt
1/8 tsp black pepper--a smidgeon
1 bunches organic dinosaur or curly kale (about 1 lb), center ribs and stems removed, leaves sliced into thin ribbons
optional:
1/3 cup pomegranate seeds
1/4 cup grated Romano cheese
2 Tbsp toasted pine nuts
Mix It Up
1 - Whisk together vinegar, shallot, honey, olive oil, salt, and pepper.
2 - Toss kale in dressing to coat evenly. (The dressing will seem light, but the kale will wilt down to half its volume.)
3 - Transfer kale to a lidded container and refrigerate overnight. To serve, divide kale among plates and top with pomegranate seeds, grated cheese, and toasted pine nuts.
Suggestions
Dried fruit like cranberries can be substituted for pomegranate seeds, as can other toasted nuts--pecans, walnuts--for pine. However, start with using the ones in this recipe if the ingredients are in season.
Mmmmm....Now that's good eatin'!
