Recipe File: Recipes of the Week

Kale

Raw Kale Salad from: http://ellenkittredge.com/blog/2012/05/kale-glorious-kale

Preparation time 15 minutes, makes 6 servings

1 bunch kale, de-stemmed, torn into bite sized pieces
1 teaspoon salt
1/4 cup olive oil
2 tablespoons raw apple cider vinegar
½ -1 cup grated carrots
handful toasted pine nuts
½ of an avocado
(plus any other veggies, fruit or nuts to taste)

Combine first four ingredients in a bowl and mix thoroughly with hands for a few minutes. You will want to rub the leaves together in your hands. Let sit for ½ hour to 3 hours, depending on texture you would like. The longer it sits, the more tender the kale becomes. Then, add other ingredients and serve.

Massaged Kale Salad from: http://www.foodnetwork.com/recipes/aarti-sequeira/massaged-kale-salad-recipe/index.html

    1 bunch kale, stalks removed and discarded, leaves thinly sliced
    1 lemon, juiced
    1/4 cup extra-virgin olive oil, plus extra for drizzling
    Kosher salt
    2 teaspoons honey
    Freshly ground black pepper
    1 mango, diced small (about 1 cup)
    Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.

Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

Chard:

Swiss Chard Bruschetta |
from: http://www.recipe.com/swiss-chard-bruschetta/

2 tablespoons olive oil
8 ounce Swiss chard, coarsely chopped (about 3 cups)
2 tablespoons water
Salt and pepper
1 tablespoon olive oil
1 tablespoon balsamic vinegar
6 slices French bread, cut diagonally 3/4-inch thick and toasted
1/2 cup torn arugula or small arugula leaves
2 ounces garlic-and-herb feta cheese or plain feta cheese, crumbled (1/2 cup)

In a large skillet or wok heat the 2 tablespoons olive oil; stir-fry Swiss chard over medium-high heat for 2 minutes. Add water and cook 2 minutes more. Add salt and pepper to taste. Remove from heat. In a small bowl combine the 1 tablespoon oil and the vinegar, set aside. To serve, divide chard among the pieces of toast. Drizzle with the oil-and-vinegar mixture. Top with arugula and feta cheese. Serve immediately. Makes 6 side-dish servings.

Some great Chard Recipes:
http://www.recipe.com/recipes/vegetables/more-vegetables/how-to-cook-chard/