kale USE

Though it came about quite by accident, this was one of the most satisfying salads I have had in recent memory. My boyfriend had thrown some chicken in the oven to roast and randomly said aloud to me, how about you make a kale salad with parmesan and pecans, and just like that, the idea for this dish was born.


Because we only had a small bunch of kale on hand, and we are trying to grocery shop once a week instead of running to the store for groceries every evening (so uneconomical, more on that later!) I opted to throw quinoa in alongside it to round it out a bit, i.e. stretch it into lunch leftovers. This pushed the salad safely into the territory of complete meal. The quinoa is still slightly warm, the pecans give it a wonderful nutty crunchiness, and the kale is vibrantly green and tender. When tied together with a quick dusting of sharp, freshly grated parmesan, the flavors scream autumn!


Oh, and if you haven’t yet, I insist you try these chocolate covered almonds. They’re made locally, in Boston, (we actually picked them up at the Taza factory while on a bike ride the other day), contain awesome ingredients, and are absolutely unreal!



for the salad:



1 cup cooked quinoa, slightly warm, 1 bunch of organic kale, juice of 1/2 a meyer lemon, 1/2 cup pecans, olive oil, salt, and freshly grated parmesan.


to prepare:

wash and dry kale thoroughly. de-stem. roll 3 leaves up at a time into a tight tube shape, slice horizontally into thin strips. keep going until all the kale is cut. place into a large bowl and sprinkle with lemon juice, 1 to 2 tablespoons of olive oil, and salt. using your hands, massage the kale for up to 2 minutes or until it is tender and a dark vibrant green.

toss the quinoa with the kale, and add 1/2 cup of chopped raw pecans. add salt to taste. finish with a generous grating of fresh parmesan. enjoy!