So, I bought a 10oz. bag of "Cut N Clean Greens" kale, imagining I'd use it in soup or make chips.
But it had a recipe on the back that looked worth trying. A little intense, both in kale and in cayenne,
but I think I really like it. Made a lot, so I thought I'd share it with the Talbots. The adults, at least, loved it.
As I said, this makes a lot, so you might want to cut it in half.
Recipe, as found on the bag:
- 1 (10 oz) package of kale pieces.
- 2 c tomato, diced (3 or 4 medium tomatoes)
- 2 c ripe avocado, diced (maybe 2 medium-large avocados)
- 5 T olive oil
- 3 T lemon juice
- 2 t sea salt
- 1 t cayenne
- 1.5 c chopped cilantro
Changes I made:
- Added three dozen or so roasted almonds, chopped
- Added maybe 1T toasted sesame seeds
- After much experience, reduced cayenne to 3/4 teaspoon. You choose.
- Used 1t largish grain sea salt and 1t course kosher salt
- Pick through the kale, removing any large stems and tearing any large pieces
- In 1 very large or 2 large bowls, add everthing except the tomatoes.
Mush together for a while with your fingers to
- "wilt" the kale, at least a little bit
- cream much of the avocado into the oil and lemon, making a lovely dressing
- If your kale is one of the tougher varieties, you might want to mush it together with the salt before preparing everything else.
- It will be fairly spicy, but I think it's excellent.
- It's also a bit salty for anyone concerned about that, but it tastes great!
- Maybe consume with some substantial bread.