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Author Notes: I love tuscan-style kale salads, but sometimes find raw kale hard to digest. By lightly steaming the kale, it's easier on my tummy and still delicious! In California, fresh avocados can be had year-round, and I make this dish in colder seasons when I crave warm foods. I ate this up before remembering to take a picture! But at least the photo included will show you which kind of kale I'm referring to. —seasonista
- 1 bunch lacinato kale (also called tuscan kale, dino kale, or cavolo nero)
- 1 avocado
- .5 lemon
- 2 tablespoons extra virgin olive oil
- .25 teaspoons salt
- .5 teaspoons turmeric
- .25 teaspoons red pepper flakes
- .5 cups toasted pecan pieces
- Wash 1 bunch lacinato kale, cut off the stems, and cut the leaves into thin ribbon slices.
- Steam the kale for 1.5 to 2 minutes (depending on how wilted you want it), and set aside to cool slightly.
- Squeeze juice from .5 lemon (about 1/8 C) and combine with 2 Tbs EVOO plus 1/4 tsp salt, 1/2 tsp turmeric, and 1/4 tsp red pepper flakes. These measurements are estimates; feel free to vary the amounts! You can also add black pepper to taste.
- Toss the wilted kale in the dressing. This can be set aside for up to 24 hours before serving, though I enjoy it served right away as it is still warm.
- Before serving, dice 1 avocado and 1/2 C chopped pecans into the kale. Other nuts or seeds could be used instead of the pecans. A traditional tuscan kale salad also tops with grated pecorino; the hard cheese adds salt and a pleasant savory taste, though I think the kale and dressing stands on its own.