Kale Salad with Yogurt, Lemon and Late Fall Veggies

I’m committed to increasing our intake of local leafy greens this winter.  I’ll be the first to admit that the idea of salad doesn’t often excite me so I’m looking forward to the challenge of getting excited about them; especially at a time of year that isn’t typically associated with salad.

Tonight’s attempt rocked the casbah:

Kale Salad with Yogurt, Lemon and Late Fall Veggies November Lemon Kale

Ingredients – Dressing

  • 1 cup whole milk yogurt
  • 0.5 cups of parsley, chopped fine
  • 0.25 cups lemon juice (freshly squeezed)
  • 0.25 cups oil (I used olive oil)
  • 2 cloves garlic, chopped fine
  • Chile flakes to taste
  • Salt to taste

Ingredients – Kale and topping

  • Lots and lots of kale.  Cut the stems out, chop fine (we used green and purple)
  • 1 small onion, chopped fine
  • 1.5 tablespoons butter
  • 3-4 tablespoons of good stock
  • Salt
  • Pepper
  • 0.25 cups of toasted peanuts
  • 1-2 tomatoes chopped into large chunks
  • 0.25-0.5 cups chickpeas
  • Optional – poached eggs (click if you aren’t sure how to poach an egg or want to poach it without vinegar)

Directions

  1. Chop everything you need in advance.  The cooking happens in minutes and you need everything prepped in advance (I poached two eggs first and stored them in a large bowl).
  2. Prepare the salad dressing and set to the side.
  3. Crush the finely chopped kale with your hands for several minutes.  Don’t be gentle at all – this will help soften the kale.
  4. Melt butter over medium-high heat in a large pot (big enough to fit the kale and stir comfortably).
  5. Toss onion in butter and season with salt and pepper.  Cook until slightly soft (0.5-1 minutes).
  6. Add stock, increase heat to high and bring to a boil.
  7. Toss kale into the pan, place a lid on the pot.
  8. After a minute, stir the kale (bringing the kale from the bottom to the top of the pot).
  9. Cook for 1.5 minutes more.  Empty pot into a large, clean bowl.  Don’t overcook the kale and don’t worry if some of it has stock on it while other leaves are dry.
  10. Allow it to cool for 10 minutes or so, stirring every few minutes to encourage the heat to escape.
  11. Add dressing (you may wish to add half at first and taste while gently adding more).
  12. Top with peanuts, chickpeas and tomatoes, toss lightly.
  13. Serve in a bowl or a plate and top with a soft poached egg (each person breaks their egg into pieces and it becomes part of the sauce).

 

Comments

  1. Kale, chickpeas, and poached egg sounds like such an amazing winter meal. :)

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