Winter or summer, kale is a hearty vegetable that can be prepared many ways. It makes a perfect raw salad that marries well with any number of textural additions like nuts, dried fruit, shredded carrots and shaved cabbage. When it is lightly steamed or blanched, kale is also flexible enough to be shaped as a wrapper that can be stuffed with rice, cooked meat and vegetables.
Here are two kale recipes that show the versatility that kale offers – Ellie Markovitch’s sprouted lentil and raw kale salad, and sea bream and kale spring rolls that are stuffed with marinated sea bream and match stick winter vegetables. For the spring rolls, use medium sized kale leaves and slice your vegetables as thinly as possible. Any root vegetable will make a delicious addition. Look for Little Seed Gardens’ celery root, Schoharie Valley Farms’ turnips, kale, braising greens, cabbage, parsnips, scallions, and Migliorelli carrots and black radishes at the Berry Farm – who also happens to grow kale year round in their solar heated greenhouses.
1 bunch of kale, chopped
2 cups of sprouted lentils
1 bunch of green onions, chopped
1/4 cup of olive oil
2-4 Tablespoons balsamic vinegar
1 tablespoon maple syrup
salt and pepper to taste
Whisk together the oil, vinegar, and maple syrup. Add salt and pepper to taste. Pour the mixture over the kale, lentils and green onions. Toss the salad, mixing well. Refrigerate 4-8 hours.
By Noah Published: April 16, 2013
A delicious and healthy appetizer with fresh winter vegetables and Local Ocean's sea bream