Easy Lemon-Garlic Kale Salad

Blog Post Written By: Briella Hirsch, UNH Fellow

It’s official, we have kicked off our new pilot program, Refresh! We at Seacoast Eat Local are proud to be partnering with Whole Foods Market and Red’s Good Vibes to help connect SNAP and low-income recipients to healthy, locally sourced food. We all share the same belief that all people should have access to fresh, local produce and that is why we have come together to pursue that vision. 

REFRESH is an introductory subscription program that delivers biweekly shares of produce from a variety of farms and producers. More than supplying healthy, local food, the REFRESH program will educate low-income customers about the value of eating local food and connect them with resources that will help them become long-term customers of the farmers and producers in their community. REFRESH hopes to contribute to a thriving local food economy, supporting local agriculture and food access for all!

We are sharing this recipe on our blog as well as in the subscription box for the program. Today we have for you, a delicious lemon-garlic kale recipe as well as tips and tricks for preserving kale. Scroll to the bottom of this post for our new Youtube video of this recipe! 

Ingredients

  • -2 cups sliced almonds
  • -⅓ cup freshly squeezed lemon juice (from 2 to 4 lemons)
  • -Kosher salt
  • -1 ½ cups extra-virgin olive oil
  • -4 cloves garlic, crushed with the flat side of a knife, peeled and minced
  • -10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
  • -1 ½ cups freshly grated Parmesan (optional)

 

Instructions

In a bowl, combine lemon juice and 1 teaspoon salt. Whisk in olive oil, add garlic and set aside.

 

 

 

 

 

 

Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This does not need to be done very precisely or neatly; the idea is to end up with a kind of slaw.

 

 

 

 

Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

 

 

 

 

 

How to Preserve Kale

Keep moisture at a minimum and store kale loosely in plastic bag or dish towel. You can preserve kale by making pesto and freezing it to use on sandwiches, pizza dough, pasta, or on veggies!

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