Kale Salad

My friend Jackie came up with this salad, based on a recipe from the Esalen Institute. I had never eaten kale before, but when friends raved about the kale salad she had made at a recent retreat, I knew it was time to give it a try -- Jackie is a marvelous intuitive cook and knows good food!



Esalen Kale Salad Recipe
Serves 4 to 6

1/3 cup soy sauce (or Bragg Liquid Aminos or tamari)
1/3 cup lemon juice
1/3 cup extra virgin olive oil
1/2 medium-sized red onion, sliced into thin half-rings
1/2 cup sunflower seeds
1/4 cup sesame seeds
1 lb. fresh kale
1 avocado, cut into 1/2″ inch cubes (optional, but really good!)
1 red bell pepper, diced (optional, but really good!)

(The original recipe also calls for 1/4 cup pumpkin seeds, 1/2 cup alfalfa sprouts, and 1/2 cup sunflower sprouts, so add these in if you like them.)

Whisk the soy sauce and lemon juice together in a bowl (or use a blender). In either case, slowly drizzle in the oil as you blend. Slice the onion and marinate in the dressing, while preparing the rest of the salad.

Toast the seeds in an oven or frying pan over medium heat until they are are golden and fragrant. Toast each seed type separately, as they require varying toasting times. Cool to room temperature.

Destem the kale and slice the leaves into thin 1/4 inch ribbons (very important!)

Toss the seeds, optional red pepper and kale with the onions and as much dressing as necessary to lightly but completely dress the kale. Thoroughly massage the kale with your hands. Gently toss the avocado with the salad and serve.

 

Sauteed Swiss Chard

After avoiding chard for many years, I finally succumbed to its beauty and tried cooking some. What a wonderful surprise! It has a delicate lemony flavor with a bit of pungency -- not bitter or strong. The texture is a little denser than spinach, and I think the flavor is brighter.

The recipe below is very simple and fast to make. The lemon juice highlights the lemony nature of the chard and the garlic... well, garlic complements everything!



Sauteed Swiss Chard
Serves 2-4

1 Tb butter
1 Tb olive oil
~1 Tb fresh lemon juice (optional)
1/2 tsp fresh garlic, minced
1 bunch Swiss chard

Cut the stems out of the chard and slice them. Cut the leaves into 1-inch pieces, keeping them separate from the stems.

In a skillet over medium-high heat, saute the sliced stems in the butter and oil until they are tender. Then add the lemon juice, garlic and the chard leaves. Stir until the leaves are wilted and tender, about 4 or 5 minutes. Serve.