Thursday, April 14, 2016

warm kale salad with apples and raisins

it's funny how certain foods get popular. it makes me cringe when i see hipsters wearing t-shirts with kale slogans, or certain hot sauce roosters. at some point the popularity will wear off, but we're talking about food, not bell-bottoms. the fact will still stand that kale has wheel-barrow amounts of stuff that we need. interestingly, kale also has more protein per calorie than beef. so let's not discard it just because we may be sick of hearing about it!
but let's face it, even if we know it's good for us, and even if we think that eating it might make us cool, if we just don't like, how long will our determination last?
I like kale, but I like kale with things, in things, and with other things on it. like this salad. when i eat this for breakfast i feel satisfied with feel heavy. and it's delicious.
tip: you don't feel satisfied after eating veggies for breakfast? chew. chew a lot. there is a lot more texture in a kale salad than in a fried egg with toast. take your time eating and give your brain a chance to catch up.


1/2 of a head of green kale, leaves torn from the stems
1/4 onion, sliced thinly
1/4 cup raisins
1/2 green apple, peeled and diced
dressing:
1/4 cup white wine
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp mustard
2 tsp maple syrup
walnuts

warm the oil in a large pot with a lid. add the onion and saute uncovered until it's soft.

add the kale and wine and put the cover on. turn up to medium-low or medium depending on the strength of your stove. you want the wine to steam the kale, but you don't want it to 'cook' on the bottom of your pot. mix together your dressing

check it often, giving it a stir to mix in the onions and move the kale around. when the kale is bright green and a still a little stiff add in your raisins and apples, stir and cover again for just a minute or two.

move it all to a bowl and drizzle your dressing over the top, and add as many walnuts as you like.

serves 4 as a side, 2 as a hearty breakfast.

goes well with goat-cheese/hot pepper jelly sourdough toast