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Author Notes: I really love the way that a gentle massage of olive oil into raw kale softens it enough so that you don’t feel you’re gnawing on leather but leaves it firm enough that you know you’re getting kale at its essence. A zippy garlic dressing is the perfect adornment, and I like the mix of toasted walnuts + sweet Sultanas + blanched favas as toppers. Delish!
This salad is hearty enough to serve as a main for 1 or as a wonderful side for up to 4. —em-i-lis
- 3/4 - 1 bunches red curly kale (ex: Red Russian, Redbor), tough middle stems removed, leaves washed, torn and dried
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 cup shelled fava beans (blanched and slipped from skins)
- 1-2 garlic cloves, peeled and minced (start with 1)
- juice of 1/2 lemon
- 1/2 teaspoon salt
- 1/4 - 1/2 teaspoons crushed red pepper flakes
- 2 tablespoons sultanas (or plump golden or purple raisins)
- 1/4 cup walnuts, toasted and coarsely chopped
- In a large mixing bowl, put the torn kale leaves, and over them pour 1 T of the olive oil. Using your hands, massage the leaves with the oil until all are coated and they’re soft. Pour in the twice-shelled, blanched favas.
- In a small bowl, whisk together the remaining 1 T olive oil, the minced garlic, lemon juice, salt and red pepper flakes. Let sit for 5 minutes.
- Toss the sultanas and toasted walnuts into the kale-fava mixture and then pour the dressing over, tossing well to coat. Season with salt or lemon juice if need be.
Anything but Watered down
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Tomato water: the sauce of summer.
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Tomato skins, meet salt.
Put cake on a pedestal.