If you have never over-eaten on kale, reaching for just one more forkful even though you are actually really full, then you have never had So Delicious Kale Salad. OK, that wasn’t the original name for this recipe – but that’s what I call it now that I have made a few small revisions to Paleo-ize it.
I found the original recipe in 2007 in the New York Times. I made it, loved it, shared it with everyone I knew. Later, when I started cutting our grains and avoiding dairy, I modified the recipe into what you will see below.
As a testament to its tastiness, I’ll share a little anecdote. Earlier this summer, my sister Lauren asked for a kale recipe to bring to a Fourth of July potluck. The kale in their new garden was popping up in full force and ready to be used. I recommended So Delicious Kale Salad.
A few days later, I asked her how the salad turned out. She said it was amazingly delicious. I asked how it went over with the other guests. She admitted they ended up skipping the party and stayed home. They ate every bite of the kale salad themselves.
So Delicious Kale Salad, Paleo-ized
Lacinato kale (also called Tuscan kale), one bunch
Almonds, 1/3 cup
Garlic, 1 medium clove, minced
Olive oil, 5 tablespoons
Juice from one lemon (I really recommend buying a lemon and squeezing it. Don’t use the stuff in a bottle.)
Salt, 1/2 teaspoon
Red pepper flakes, 1/8 teaspoon
Pepper to taste
- Chop off the bottom inch or so of the kale stems.
- Use a knife to cut out the center stem from each leaf. (If I am making this for Matt and me, I often leave in the stems because I like the crunch and hate to waste them. But I cut them out if I am making this for guests
- Pile 4-5 leaves on top of each other and roll together. You should have a tube of kale now.
- Cut kale roll in half and turn one end around so that two flat edges face the same way. Starting at flat end, slice kale into 1/8 to ¼ inch segments. As you slice, you will end up with ribbons of kale.
- Repeat until 2 steps above until all kale is sliced up. Place kale in large bowl.
- Whisk together remaining ingredients (oil, lemon juice, red pepper, salt and pepper.)
- Pour dressing over kale and then use your hands to massage dressing into the kale. Don’t hold back on this part. Get your hands in there and mix it around.
- Put almonds into blender and turn on blender to medium speed. Within 10 seconds or so, you should have finely ground almonds. (You may be able to do this in a good food processor, but I don’t have a good one, so I use our blender with great results.)
- Add ground almonds into kale and mix together.
- Let salad in the fridge for 6 hours or more. This will help the kale soften and the flavors blend into deliciousness.
- If I am serving this to non-Paleo folks, I’ll often add ¼ cup of parmesan cheese as well. Again, not strict Paleo but delicious.