Raw Tuscan Kale Salad Recipe

1 bunch Tuscan kale (for ex: black or lacinato)
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish
3 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste
Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl. If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking. Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.

Kale & Beets with Pecans

1 large bunch Kale, ribs removed, chopped
1 lb Beets, peeled and grated
2 tablespoons Olive Oil
3 cloves garlic minced
1/2 to 1 teaspoon ginger
3-4 tablespoons of Pecans (you can toast them for about 3-4 minutes to improve flavour)
Orange zest and juice from one orange
Sea salt to taste

Gently clean the kale and beets under cool running water.
Remove the ribs from the kale and discard. Chop the kale leaves into 1/2-3/4 inch strips.
Heat the olive oil in a large skillet on medium heat. Add garlic. Saute about 5 minutes until garlic and stems are softened.
Add the kale greens and saute adding ginger and salt to taste. (I recommend using freshly grated ginger but powdered ginger will work, as well.) Turn the greens in the pan using a large pair of tongs and add juiced orange. The water clinging to the washed greens is typically enough to steam them a bit but, if needed, you can add a few extra tablespoons. Saute until soft—about 5-7 minutes longer.
Serve sprinkled with toasted pecans and grated beets. A small amount of orange zest, if you have it, provides a colourful garnish for this dish

Erika's Good and Good For Ya Kale Salad

Serves 1
4-5 leaves of kale – rinse, strip leaves from tough stalks and slice very thinly
Handful of cherry tomatoes, rinsed and quartered
1/4 cup thinly sliced shallot
1/8 cup crushed walnuts
Juice of ½ lemon
Drizzle of olive oil
Salt and pepper to taste

1) Toss all the ingredients together and let sit for about 15-30 minutes to ‘cure’ the kale.

2) Eat

This way the kale does not lose any of the great nutrients and the lemon juice softens the leaves a bit.

Quinoa & Kale Salad

Serves 2 as a main or 4 as a side

1 Cup uncooked Quinoa
3 Stalks of Black Kale
1/2 English Cucumber
1/2 Cup Cashews
1 Avocado
1 Tbsp sesame seeds
1 Tbsp juice from a fresh Lemon
1 Tbsp White Wine Vinegar
Salad dressing to taste*

In a small point combine one cup quinoa with 2 cups of salted water and bring to a boil. Cover, and lower heat, simmering for about 15 minutes, or until all water has been absorbed.

While the quinoa cooks, remove the stems from the kale. Discard and chop the leaves finely, adding them to a large bowl.

Add the cashews and sesame seeds to the kale, and cucumbers. Add the avocado last (as you don’t want it to brown). Halve it, remove peel and pit, and chop into small pieces. Add to the salad along with the vinegar and lemon juice. Once the quinoa has cooked, stir it with a fork and transfer to the fridge to cool.

Wilted Kale and Roasted-Potato Winter Salad

Serves 4
2 pounds Yukon Gold potatoes, cut into 1-inch pieces
1/3 cup olive oil
4 garlic cloves (3 thinly sliced and 1 minced)
1/3 cup grated Parmigiano-Reggiano
1/4 cup well-stirred tahini
2 tablespoons water
3 tablespoons fresh lemon juice
3/4 pounds kale, stems and center ribs discarded and leaves very thinly sliced crosswise

Accompaniment: lemon wedges
Preheat oven to 450°F with rack in upper third.
Toss potatoes with oil and 1/2 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes. Stir in sliced garlic and roast 10 minutes more. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 5 minutes.
Meanwhile, purée tahini, water, lemon juice, minced garlic, and 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add a bit of water if sauce is too thick.)
Toss kale with hot potatoes and any garlic and oil remaining in pan, then toss with tahini sauce and salt and pepper to taste.