Receta Three-Kale and Beet Green Salad with Radish and Pine Nuts
I posted a garden post a while back and I really wanted to write about our kale but I felt like my Garden Update was getting too long.
Besides, I wanted to devote a singular post to kale, all by itself.
Kale in the flower bed.
I love kale. Am I on the kale bandwagon? Probably.
Kale in the garden.
In recent years, I have found I love kale, spinach and chard. What’s wrong with me?
I made a version of this recipe for a holiday gathering a couple of years ago and it was a hit with the entire family. In fact, The Hubs and the BiL could not believe the kale wasn’t sauteed in that original recipe.
This is The Hubs’ favorite salad now. Even after I tweaked the recipe a bit for this version, he maintained it was still his favorite. (Which is good because he hates it when I tweak a recipe that he he loves.) We have it at least once a week in some variation or another.
I developed this recipe because we have three varieties of kale growing in the garden: dinosaur kale (Lacinato kale), curly kale, and Kallette (a brussel sprout/kale hybrid).
From left to right: Kallette, Dino, and Curly.
I added the beet greens because they were too beautiful to simply compost after I roasted the beats.
Three-Kale and Beet Green Salad with Radish and Pine Nuts
- 2 bunches kale (I used a mix of Kallette, curly, and dinosaur kale.)
- 1 bunch beet greens
- 1/4 c. freshly grated Parmesan cheese
- 1/3 c. extra-virgin olive oil
- 1/4 c. rice wine vinegar
- 3 large cloves garlic, minced
- 1 T. reduced-sodium soy sauce
- 1/4 t. freshly ground pepper
- dash of sriracha
- salt (optional)
- 1 bunch radishes, sliced
- 1/8 c. toasted pine nuts
If kale is large and mature, strip leaves from the stems (discard stems). You may wish to do the same for the beet greens. You will have about 8 cups of greens. Wash and dry the leaves. Tear the leaves into bite-size pieces and place in a large bowl.
This is a large bowl full of kale and beet greens.
In a blender, add Parmesan, oil, vinegar, garlic, soy sauce, pepper and srirasha. Pulse until emulsified and cheese is chopped up. Add dressing to kale in bowl.
Wash hands! Firmly massage and crush the greens to work in the dressing. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. You may season with more pepper and salt.
Garnish with pine nuts and sliced radishes.
You can see how much the salad shrinks.
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