Spring Kale Salad

Kale Salad with Walnuts

Ingredients

Dressing:

2 TBSP Extra Virgin Olive Oil

2 tsp fresh lemon juice

2 tsp honey

¼ tsp salt

¼ tsp fresh ground pepper

pinch cumin seeds

Method:

Whisk ingredients until combined.

Salad:

1 bunch kale leaves, ribs removed, sliced thin

1 medium size spring onion, sliced thin

generous handful sugar snap peas, chopped

¼ cup chopped walnuts

Method:

Place ingredients in salad bowl, toss well with dressing. Let sit about 20 minutes to soften the kale and let flavors blend. 

Serves 2-4

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Rosemary Kale with Great Northern Beans

INGREDIENTS:

- 1 1/2 tsp. sea salt

- 5 dates in 1/2 cup hot water, stones removed, coarsely chopped

- 2 bunches kale leaves, de stemmed, washed, and torn into pieces

- 3 clove garlic, minced

- 1 tsp. fresh rosemary, minced

- 1/2 tsp. red pepper flakes

- 3 TBSP olive oil

- 1 15.5 oz can Great Northern Beans, drained and rinsed

METHOD:

1. Soak date pieces in hot water for 30 minutes.

2. In large Dutch oven, heat 1/4 cup waterover medium heat. Add kale and stir frequently until kale wilts and turns bright green, about 8 minutes. Place kale in medium serving bowl.  Set aside.

Soak date pieces in hot water. Set aside.

3. Place oil in Dutch oven with garlic, rosemary, and pepper flakes. Over medium heat, stir until garlic starts to sizzle, about 30 seconds. Add dates and greens; sauté to coat with oil. Stir in beans and reserved date water. 

SERVINGS: 4

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Rosemary Kale with Great Northern Beans

Kale with tahini and buttered pecans

Kale with tahini and buttered pecans

INGREDIENTS:

 Tahini Sauce:

- 1/4cup tahini paste

- 2 TBSP coconut milk

- 2 TBSP fresh squeezed lemon juice

- 1 TBSP maple syrup

- 1 TBSP water

 Salad:

- 2 bunch Kale, lacinato or red Russian, sliced thin.

- 3 TBSP butter

- 2 TBSP olive oil

- 7 TBSP pecan halves, chopped

- 2 clove garlic, sliced thin

- 1/4 cup dry white wine

- 1/4 cup water

- sweet paprika, for garnish

- sea salt and black pepper to taste

METHOD:

1. Tahini Sauce: Whisk all Tahini sauce ingredients until smooth paste. Set aside           

2. Salad: Melt half the butter in a large saucepan over medium heat. Add the pecan pieces once hot and toss until fragrant, about 2 minutes. Remove from pan with slotted spoon.

3. Add remaining butter and the olive oil. Throw in the garlic. Cook until golden and fragrant, about a minute. Pour in the wine. Leave for a minute until it reduces by a third. Add kale and 1/4 cup water and cook with lid on until bright green and wilted. Add 1/2 tsp salt and black pepper to taste.

4. Assemble: Divide the kale among individual serving bowls, spoon tahini sauce on top and garnish with pecans. Sprinkle with paprika.

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Kale with tahini and buttered pecans