Ok. I know you guys are probably sick of kale recipes at this point. But here’s why this one is better than all the other kale recipes I’ve posted:
1. The kale was fresh from the Union Square Greenmarket. I’m usually suspicious of the claim that farmer’s markets have better produce than supermarkets. Sometimes, they taste the same. Sometimes, they taste worse, like when you bite into a maggot in your pesticide-free apple (true story). But fresh greens taste like an entirely different vegetable from their Stop & Shop counterparts. Try buying fresh lettuce some time. You might have to spend an extra couple minutes washing off the dirt, but it tastes amazing.
2. I bought Tuscan kale instead of whatever odious green usually comes in those giant bags of “col rizada.”
3. Blueberries! I don’t know why, but blueberries and kale taste great together. I substituted them for pomegranate seeds, but I bet the pomegranate version tastes delicious, too.
4. The dressing. It’s homemade honey mustard vinaigrette. Do I even have to say any more?
For the dressing:
-1 tbsp apple cider vinegar
-2 tsp honey
-2 tsp mustard
-2 tbsp olive oil
As you can see, I used Jack Daniel’s Honey Dijon instead of honey and mustard. If you don’t own Jack Daniel’s Honey Dijon, I highly, highly recommend you add it to your condiment arsenal.
1. Cut your kale into ribbons. Do this by removing the leaves from the stems, like so:
And I ended up making it again later in the week!