{Handmade} LACINATO KALE SALAD

The kale party continues! This salad is great room temp or chilled, but can also be sauteed as a warm salad. Lacinato kale is a great kale to start with if you aren't a huge kale fan because it's not as tough & curly. It's almost like a kale / Romain lettuce hybrid. It looks like this if you are not familiar:

~~~~~~~~~~~~~~~~~~~~~~LACINATO KALE SALAD~~~~~~~~~~~~~~~~~~~~~~

Yield: 

1 main portion or 2 sides


Materials:

1 small bunch or 0.5 large bunch Lacinato Kale (I used 10 leaves)
0.5 cup size chunk purple red cabbage (omit for sautee)
0.5 cup raw or roasted walnuts
scant 0.5 cup dried cherries or cranberries

For Dressing:

1 tbs. olive oil
1 small garlic clove, pasted
pinch Red Chili Flakes
0.5 tsp. whole grain mustard
0.4 tsp. maple syrup
salt & pepper to taste
0.25 lemon or orange, juiced
0.4 tsp. dried tarragon

Procedure - for COLD SALAD:

Use a small Mason Jar and shake together, or whisk together dressing ingredients in a bowl and set aside. Rough chop kale and add to bowl/tupperware with lid.  Top with cabbage, walnuts, & cherries. Add dressing, lid and shake to distribute dressing all over kale. Eat right away, or let sit 1-2 hours before eating to soften kale. 

Procedure - for SAUTEED / WARM:

Rough chop kale & set aside. 

Heat olive oil up in pan over low, add garlic & chili flake. Once garlic is softened slightly, stir in mustard and maple syrup. 

Turn pan up to med-high and add kale, salt & pepper. Cook kale a few minutes until wilted slightly and crispy on the edges, tossing so that the garlic doesn't burn. 

Pull of heat, add lemon juice & tarragon. Toss.

Serve / eat immediately.

Results:

I loved this salad more than the Red Kale Salad & thought it was even better sauteed.  We had alongside breaded pork chops for dinner...delish!