Kale, Kale…The Group’s All Here (For Breakfast Lunch and Dinner)

July 8, 2020

A lot of us are staying home these days and while that has been good for keeping my gas bill down, my food costs have gone way up. That’s because three squares a day has become the new normal. Note to self…make the veggie garden bigger. In a panic, I decided to do just that. A lot of stuff can come out of a 30 x 60 foot garden so you better be careful about what you wish for. Knowing that kale is a super veggie for good health, loaded with antioxidants, minerals and vitamins, I went all out with planting this year. Now I am staring at a kale field and harvesting the sturdy leaves for everything from soup to kale chips. Kale salads are a nice change too and the play of sweet fruits and the tad bitter taste of kale is nicely balanced in this summer salad that can go into fall and winter by just exchanging summer fruits for pears and apples.

Kale Cranberry and Nectarine Salad
Serves 4

1/4 cup extra virgin olive oil
2 tablespoons white balsamic vinegar
1/2 teaspoon dried mustard
2 tablespoons honey
1 teaspoon honey mustard
Salt to taste

2 stuffed cups kale in thin strips
1 large ripe nectarine, (or other summer fruit) thinly sliced
Dried cranberries
Shavings of Swiss or other cheese

In a small bowl, whisk together all the dressing ingredients until well blended. Set aside.

Place kale in a salad bowl; add half the dressing and with clean hands massage the kale for a couple of minutes to soften it. Add the remaining ingredients except the cheese and combine well. Add the remaining dressing and toss to combine. Serve with some of the cheese shards over the top.

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