When I first began making kale, my brother-in-law rightfully noted with furrowed brow, "Isn't this the stuff I used to decorate the salad bars with when I was working in the food halls in college?" Yes, Mike, it was. But like any good underdog story, Kale gets the last laugh. Once a salad bar adornment, now the star attraction for hipsters and high end farm-to-table patrons alike. Kale and I hang out a lot. And not just because she's the popular kid now. It's versatile and delicious, it lasts a long time because it is so sturdy, it can be added to any dish & will hang out in the fridge all marinated until you're ready to add it. And as per all my "recipes" it's easy and makes me look good. Like that popular girl.
Kale torn/chopped into pieces. There are many types of kale. All work.
Grated Parmesan Cheese
Optional: olives, nuts, fruit, avocado
Drizzle kale with olive oil, salt & lemon juice. Massage the kale with your hands (so that olive, salt and juice break down the kale a bit and make it less tough). Divide the kale 2/3 and 1/3 and put 2/3rd in a serving bowl. Meanwhile put the last 1/3 kale on a pan in toaster/oven for 5 minutes to brown it slightly. Throw roasted kale over the raw kale and sprinkle all with fresh parmesan cheese. Add any nuts, avocado, fruit to this. I keep it simple and then add it to any grain dish I make or tuck under a protein. No guilt. All good. And 3 kids under this roof will eat it. Cha Ching.