Ohhh new places. Today’s post is brought to you by Verizon Wireless’ phone tethering. Have you ever added up how much your Internet costs every year? It’s gross. Then again–so are data overage charges…We moved into our new place on Saturday in the rain, and everything went surprisingly smoothly (thanks to family and friends!).
I can’t tell you how different this kitchen is to the one I’ve been working in! Until everything’s unpacked and in its place I’m going to share some recipes I have in reserve. I hope you enjoy this recipe for a kale salad–this one is Ktam’s favorite way to eat kale. It will make some of the pickiest kale eaters happy.
A Kale Salad
(from Raising the Salad Bar by Catherine Walthers)
- 1 large bunch of kale, thinly sliced
- 1/4 c extra virgin olive oil
- 1 small red onion, minced
- 2 garlic cloves, minced
- 3 T balsamic vinegar
- 1 hot chile pepper (jalapeño, serrano, or habanero), seeded and minced
- 1/4 c goat cheese, crumbled
- Fresh ground black pepper
Put the kale in a large serving bowl and leave at room temperature. Meanwhile, heat the oil in a small saucepan on medium-low heat. Add in the garlic and onion and cook until soft (approximately 6 minutes). Add vinegar and chile pepper; cook for a minute. Pour this mixture over the kale and toss. Season with salt and pepper to taste and serve with goat cheese crumbled on top (serves 4).