Cooking with Kale

By Emmy Ingham MS, RD - your resident Garden Manager

Kale, being a sturdy grower, is ample throughout the summer season. As a great source of beta carotene, vitamins C and K, raw kale makes a nourishing, colorful salad ingredient, too!

Kale Salad with Fresh Strawberries and Toasted Almonds

Contributors: Roberta Dyuff, MS, RD, FAND

• 1 large bunch kale leaves (9 cups bite-sized pieces kale leaves)

• Juice of 1 medium orange, divided

• ¼ cup plus 1 tbsp extra-virgin olive oil, divided

• Pinch of salt

• 1 tbsp orange zest

• 2 tsp honey

• Freshly ground black pepper

• 1 cup sliced strawberries (or blueberries, blackberries or raspberries)

• ¼ cup dried currants or raisins

• ¼ cup slivered almonds or pine nuts, toasted

• ¼ cup crumbled feta cheese, if desired

Instructions:

1. Before you begin: Wash your hands.

2. Remove and discard center ribs and stems from kale leaves. Tear kale leaves into bite-sized pieces.

3. Combine kale, half of orange juice, 1 tablespoon olive oil and salt in a large bowl. Massage kale by scrunching small amounts with your clean hands, then releasing and repeating. With massaging, kale will soften, somewhat deepen in color and become more fragrant.

4. Make dressing by whisking remaining orange juice, orange zest, honey and pepper in a small bowl. Gradually whisk remaining ¼ cup olive oil into the juice mixture to combine well. Set aside.

5. Pour the dressing over kale. Add strawberries, currants and toasted almonds. Toss gently. Let salad ingredients marinate for 15 to 20 minutes before serving. If desired, top with feta cheese.