Kale is Queen
by Laura Frerichs, Tastemaker in Residence
Kale is queen on our farm. It's gorgeous in the field, packed with nutrition, easy to cook, and lasts from Spring until the last bitterly cold fall day. Kale is versatile in the kitchen too: from raw salads, baked kale chips, braised kale, kale potato soup, or thrown in your juice or smoothie, it's easy to eat a bunch of kale a week. We often eat a bunch a day! Eat more kale! (Photo: our kale field last week. Photo courtesy of Kristine Leuze.)
Sweet Annie Kale Salad
In a salad bowl add:
Ingredients
1 head kale, remove stems
1/4 cup extra virgin cold pressed olive oil
1/4 cup raw unheated honey
1 garlic clove, minced
1/2 cup raisins
2 Tbsp pine nuts
Instructions
- Use clean hands and massage (squeeze kale hard) ingredients for five minutes. By doing this, the kale softens and the flavors blend together.