Kale and Tomato Salad

Besides being a superfood and really good for you, kale actually taste good. Time after time I would steam or saute these lovely leaves much the same way. They were always good but I had shortchanged us of all the possibilities. In the cookbook, "Vegetable Literacy" by Deborah Madison her recipe has us adding olive oil and salt to the kale. We then massage the leaves repeatedly until they glisten about 2 to 3 minutes. At first I was confused by this instruction, but soon this process started to make sense. The leaves turn dark green and become shiny, almost silky. The kale seems lighter and softer. I topped this salad with bits of crumbly blue cheese, which complimented the red cherry tomatoes nicely. This salad is simply delicious.

This recipe has been adapted from "Vegetable Literacy" by Deborah Madison.

Ingredients:

1/2 bunch kale (cut into small ribbons)
2 1/2 tablespoons plus 1 teaspoon olive oil (divided)
1/2 teaspoon salt (divided)
1 clove garlic (mashed)
1 tablespoon apple cider vinegar
1 teaspoon mustard
1 ounces blue cheese (crumbled)
Large handful of cherry tomatoes (halved)
2 green onions (thinly sliced)

To prepare:

Put kale ribbons into salad bowl with 1 teaspoon of olive oil and 1/4 teaspoon salt and massage the leaves repeatedly until they start to glisten, about 2 to 3 minutes.

Mash garlic with side of sharp knife and then add in 1/4 salt. Add to small bowl with vinegar and mustard, whisk together adding the remaining 2 1/2 tablespoons of oil. Toss the greens with the dressing until completely coated, then crumble over the blue cheese. Add scallions and tomatoes. Enjoy!