From Sarah Koch of the nonprofit DIG – Development In Gardening. Her latest iteration featured pecans, apples and shaved parmesan. Enlist the kiddos to tear and massage and they’re more likely to give it a try. Warning: our 14 year old loved it and can’t wait to try it with dried cranberries. Tonight.
Ingredients:
½ cup toasted nuts (pecans, walnuts, pepitas, etc) 1-2 apples or a pear, cored and sliced ¼ cup cheese (goat, parmesan, feta, etc) ¼ cup olive oil ¼ cup vinegar, white balsamic if you have it ¼ cup maple syrup or honey Salt & pepper
Preparation:
Rinse and dry the kale. Remove the leaves from the center stems, reserving stems for compost or stock. Tear kale leaves into bite-sized pieces; toss into large bowl. Drizzle olive oil, vinegar, maple syrup over the kale, lightly salt and massage with your clean and dry hands to gently wilt the leaves. Top with fruit, toasted nuts, and cheese. Salt & pepper to taste.