While kale has only recently grown moderately in popularity, people have been eating it for over 2000 years. During the Middle Ages, in fact, it was one of the most widely eaten green vegetables. Today, the average American eats only two to three cups of kale every year despite the vegetable’s amazing health profile. One cup of chopped raw kale is packed with antioxidants and other nutrients: 684% of the recommended daily amount of vitamin K, 134% of vitamin C, 206% of vitamin A plus iron, folate, omega-3s, magnesium, calcium, iron, fiber, lutein and two grams of protein. That’s nutrient density! In Scotland, kale became such an important food that locals use phrases like “come to kale” as an invitation to dinner, or “off one’s kale” to imply that someone is ill. In the U.S., advocates can celebrate National Kale Day on the first Wednesday of October. It should be noted that kale is one of the Environmental Working Group’s “Dirty Dozen,” a list of foods that you should try to buy organic because the conventionally grown version can have higher-than-average pesticide levels.
Ingredients
- 2 bunches Lacinato kale leaves, torn into pieces
- 1 bunch green kale, torn into pieces
- ¼ teaspoon kosher salt
- 1 tablespoon olive oil
- ¾ cup pomegranate arils (or 1 pomegranate)
- 1 Honeycrisp apple, cored and thinly sliced
- 1 Granny Smith apple, cored and thinly sliced
- ½ cup Gorgonzola cheese, crumbled
- 10 dried apricots, sliced
- Sweet and Spicy Pecans
- 2 tablespoons butter, melted
- ¼ teaspoon cayenne
- ¼ teaspoon cinnamon
- 1 tablespoon brown sugar
- ¼ teaspoon kosher salt
- 1 cup unsalted pecan halves
- ⅓ cup olive oil
- 1 shallot, thinly sliced
- 1 tablespoon apple cider vinegar
- 1 tablespoon red wine vinegar
- 1 teaspoon fresh thyme leaves
- ½ tablespoon Dijon mustard
- ½ tablespoon maple syrup
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Make the pecans: Preheat oven to 275°F. Combine the butter, cayenne, cinnamon, brown sugar and salt in a medium bowl. Add the pecans and toss to coat. Spread the mixture on a parchment-lined baking sheet and bake for 30 minutes, stirring occasionally, until the nuts are browned. Remove from heat and let cool. (Store any leftover pecans in a dry, airtight container for up to 2 weeks.)
Make the dressing: Heat the olive oil in a medium skillet over medium-high heat. Add the sliced shallots and cook for 2–3 minutes, until softened. Remove from heat.
Whisk together the remaining dressing ingredients. Pour in the olive oil and shallot mixture and stir.
Assemble the salad: Add the kale to a large salad bowl. Sprinkle with the salt and olive oil and massage with your hands for 2–3 minutes, until the kale starts to become tender.
Drizzle half of the dressing on the kale and use tongs to toss. Arrange the pomegranate arils, apples, Gorgonzola cheese and dried apricots on top of the salad. Drizzle the salad with the remaining dressing and top with the sweet and spicy pecans. Serve immediately.
Optional garnishes include ham, tuna, a hard-boiled egg or fresh herbs like basil or parsley.
About this recipe
Recipes sourced from Cooking at the Cottage — Kentucky’s only independent culinary retail store with Louisville’s premier cooking school for consumers. For more recipes from Cooking at the Cottage, visit cookingatthecottage.com/recipe-box
