I'm dusting off this recipe for Andrew at Spittoon who's put out a call for seasonal salad recipes because he has not been eating enough vegetables and fruits lately and is feeling run down.
This recipe was inspired by the contents of the produce box we received from our CSA two weeks ago. Kale and oranges are both in season here in northern California where the winters are blessedly mild.
In my experience, joining a CSA is a sure-fire way to make sure you eat your fair share of fruits and veggies. Just knowing that there is another hulking box of produce headed straight for my house each week motivates me to cook and eat a lot more veggies than I would otherwise. It's a little stressful, but it's a good stressful.
* 1 large bunch of russian kale
* 2 cloves of garlic, minced or thinly sliced1 small onion, thinly sliced
* 2 Tbsps olive oil
* 1/4 cup organic currants
* 1 tsp orange zest
* 2 tsps balsamic vinegar or balsamic vinegar glaze
* Sea salt
* Freshly ground black pepper
1. Wash the kale well and then chop into large pieces.
2. Heat olive oil in a large skillet over medium heat. Add garlic and onions and sautee until translucent. Add the kale and cook until completely wilted.
3. Remove from heat and let cool. Add the vinegar, currants, zest, and salt and pepper to taste. Toss well to combine and serve.
If you want to tweak this recipe, you might consider adding any of the following: a handful of toasted walnuts or pecans, some sliced green or nicoise olives, or a sprinkle of hot pepper flakes.