The Best Recipe: How He Learned to Love Kale

As we get older, we seem to be beset with more ailments. Steve is dealing with one that requires dietary restrictions of foods he loves, while encouraging him to eat foods he doesn’t, such as kale.

Now, for some–like me–eating more kale is no hardship. But for Steve, who refused even mild green salads growing up, dark bitter greens were anathema. He politely proclaimed them “not my favorite.”

Avocado Sherbet is healthier than some other sweet treats.

That is, until he tried the best kale recipe, developed by my friend, Linda. Linda Lau Anusasananan is the author of The Hakka Cookbook, Chinese Soul Food from around the World. She was formerly the Recipe Editor and a food writer at Sunset Magazine for 34 years. Her work has also appeared in Cooking Light and other national publications.

Why this is the Best Kale Recipe

Why this recipe works is that Linda has balanced the bitterness of kale with the sweetness of apples and dried cranberries. The lemony vinaigrette adds brightness, and the salty creaminess of feta cheese melds all the flavors together.

Toasted almonds contribute a rich, nutty quality to make this salad perfection.

While Linda developed this recipe as a winter salad, when salad greens are scarce, it’s actually also nice for summer picnics because the dressed greens hold up so well. Just add the nuts before serving so they won’t get soggy.

Lemony Kale Salad with Apple and Nuts

Makes 4 to 6 servings

• 1 pound young laciniato kale (also called dinosaur, Cavolo Nero, Tuscan, or black kale)
• 1/4 cup extra-virgin olive oil
• 1 1/2 teaspoons grated lemon peel
• 2 tablespoons lemon juice
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt, or to taste
• 1 small apple, cored and cut in 1/2-inch cubes
• 1/3 cup dried cranberries or raisins
• 1/3 cup crumbled feta cheese
• About 1/3 cup toasted slivered almonds or toasted pine nuts

Wash the kale, drain well, and pat off excess water with paper towels. Tear the thick center ribs from leaves and discard. Stack a few leaves, roll lengthwise into a cigar shape and cut crosswise into 1/4-inch wide strips. Repeat to make about 16 cups total.

In a large bowl, stir together the oil, lemon peel, lemon juice, sugar, and salt to taste. Add the kale and with your hands, mix and massage the kale with the dressing until the leaves are completely glossy. You can cover and chill the salad up to 1 hour before continuing.

Next, add the apple, cranberries, cheese, and nuts and toss lightly together. You might want to add more nuts for extra crunch.

Note: When grating the lemon, use only the outer (yellow) portion of the peel. Avoid the white pith, which is bitter.

Recipe by Linda Lau Anusasananan

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