Garden to Kitchen: Cook with Home Grown Greens
Hooked on Greens
I eat gobs of this salad every winter. Sometimes I add sliced red peppers, or use pumpkin seeds instead of walnuts, or swap gorgonzola for the bleu cheese. Make it with unrefined natural salt, which contains a wealth of trace minerals and electrolytes.
Ingredients
SERVINGS: 4 - 6 Serving(s)
- 1 bunch kale
- 1 teaspoon sea salt
- 1/3 cup dried cranberries
- ½ cup thinly sliced red onion
- ¾ cup diced apple
- 1/3 cup chopped walnuts, toasted
- ¼ cup olive oil
- 2 tablespoons raw, unfiltered apple cider vinegar
- 1/3 cup crumbled bleu cheese
Instructions
Cut kale leaves away from stems. Stack leaves, roll them up, and cut into thin ribbons; you should have about 6–8 cups. Combine kale and salt in large bowl and massage salt into kale for about 2 minutes (my youngest daughter likes to do this part!). Stir cranberries, onion, apple, and walnuts into the kale. Add oil and vinegar and toss. Sprinkle with bleu cheese.
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