Karen posted about her love of kale, and I offered a salad recipe. Since I got another request for this, I'll post it. Spare me the "Yucks". I was told it was rude to discuss your food. :) As I told my kids, "Just say 'No, thank you.'"
Kale Salad 6 servings
2 bunches kale, stems removed
2 T EVO
2 T lemon juice
3/4 t salt
1 red bell pepper, diced
1/4 cup pine nuts
1/4 cup raisins
Fresh ground pepper, to taste
Stack kale leaves, fold in half lengthwise, then roll tightly like a cigar. Slice crosswise into thin strips. Chop the kale strips crosswise a few times, so they aren't too long.
Place the kale in a mixing bowl along with the olive oil, lemon juice and salt. Toss well with your hands, massaging the dressing into the greens, 1 to 2 minutes. Add the red bell pepper, pine nuts, and raisins, and toss gently, Season to taste with black pepper. This will keep for three days in a sealed container in the frig. (I didn't try this, so can't vouch for it.) Serve at room temperature.
This is surprisingly good. The very tart dressing and the raisins cut the strong taste of the kale, and pine nuts are always a great addition! The red pepper mostly just adds color, and vitamins of course.
And in quilt news, Deb Geyer is working on the quilting for my red stars quilt. Isn't this exciting! I'm going to be so glad to see it again after she's done her magic.