(adapted from Cynthia Lair’s cookbook “Feeding the Whole Family,” Sasquatch Books)
1 bunch of Lacinato kale
1/2 teaspoon salt
Golden raisins or frozen blueberries
Sunflower seeds, or hazelnuts, or pecans
Apple cider/olive oil vinaigrette
Wash and dry kale. Cut out center ribs and slice leaves as fine as possible.
Add salt and massage into kale for a few minutes. Kale will get limp and your hands might turn green.
Cut up apple finely and add with a small handful of raisins.
Toast sunflower seeds or nuts and add to the salad.
Toss with vinaigrette.
Kid-friendly version: Serve kale chopped up in a small bowl with a few raisins, apple slices, and a small pile of toasted seeds.
*Recipe and image courtesy of Nikki McClure, author of To Market To Market.*