This is one of the best kale salads I have ever made. It sounds dramatic, but it’s true and I was so impressed with how “restaurant quality” it tasted. In fact, this recipe is based on a delicious kale salad from a local Italian restaurant in Seattle called Il Corvo. This recipe takes a lot of time and care, but I promise it it worth it. A great recipe to batch cook for a bunch of meals throughout the week. Or a great recipe to make when you host or go to a potluck. This dish feels healthy, indulgent, comforting and inspiring all at the same time. Great to service as a main dish with toasted chickpeas or protein of choice. Or you can pair this with one of the soups, pizzas or pasta dishes in the nourish section.
Ingredients: (about 6 servings)
3 bunches of dino kale (or Tuscan kale). Washed and finely chopped without the stems
12 garlic cloves
1/4 cup fresh parsley
1/2 cup grated parmigano cheese
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
1/4 cup good quality olive oil plus a splash of olive oil to massage the kale
1/2 teaspoon salt
1/4 cup toasted pumpkin seeds (you can toast raw seeds or buy toasted unsalted)
3 tablespoons of golden raisins (optional)
Directions:
Wash the kale and dry it really well. Finely chop the kale. The smaller the better.
Place kale in a big bowl and massage the kale by using a splash of olive oil and 1/2 teaspoon of sea salt. Let it sit.
Wash and chop parsley, removing the stems. Smell the herb come alive as you chop. Watch it stick to your fingers. Place it to the side.
Peel 12 garlic cloves (keep them whole)
In a small sauce pan or cast iron, place 1/4 cup of olive oil and the 12 garlic cloves. Cook the garlic on a very low eat for about 30 minutes. You are making garlic confit. Watch the garlic closely so that it doesn’t burn. This process fills the home with the delicious smell of garlic and it’s a beautiful mindfulness process to watch the cloves take different shapes and colors. It can also be interested to watch the mind or hands get impatient. See if you can breathe into that and notice your relationship to waiting and cooking.
To make the dressing, in a food processor or magic bullet, add the cooked garlic and olive oil, parsley, apple cider vinegar, lemon juice, and parmigiano. Blend until everything evenly combines. The dressing will be thick, but if it feels too thick taste it and determine if it needs more vinegar or olive oil.
Mix the dressing on the kale evenly.
Optional to add more grated parmigiano n the top for a cheesier flavor.
Top with toasted pumpkin seeds to give it a beautiful crunch. Optional to add golden raisins.
Salt & pepper to taste.
Enjoy eating it mindfully! Taste all of the flavors and textures.