Wednesday, July 18, 2012

Wilted Kale Salad with Lemon, Currants and Pumpkin Seeds

The CSA box is good for the creativity.  This week, we got kale, kohlrabi leaves, beet greens, and some others.  And this salad was my favorite thing I've made in awhile.

1.  Tear the greens up.  Halve about half a pint of cherry or grape tomatoes.  Juice a lemon (two if paltry) and finely grate about a cup of parmesan.

2.  Heat olive oil (citrus-flavored if you have some) and, when it's hot, toss in the greens and tomatoes and half a cup of currants.  Turn with tongs until the greens wilt and turn a darker shade of green and tomatoes start to just barely look cooked.

3.  Put the greens & tomatoes in a salad bowl and add the lemon juice, cheese and 1/2 cup of pumpkin seeds.  Serve warm.  

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