Hello, First Time Foods followers! I’m so honored to be the guest blogger for this post while the newlyweds are off gallivanting around the States on their honeymoon. Is anyone else jealous? I sure am!
Lately I’ve been on a big organic foods kick, and I have to say I love it! The hubs and I signed up for deliveries of fresh produce from Boston Organics, which means that our home is now always well stocked with a variety of fresh fruits and veggies. What I love the most is that our box of goodies always contains something I don’t often buy/have never used. It’s great for expanding my cooking repertoire. Not to mention, it’s plain ol’ healthy and delicious.
For this recipe I wanted to try to use the gorgeous bunch of curly kale that was recently delivered, but I’ll admit that this veggie intimidates me. It has a strong grassy flavor that can be overwhelming when served raw in a salad, and when I tried to sauté it once I ended up with a glob of bitter greens. I took a deep breath and decided to experiment with it again. Luckily, this little risk resulted in a vitamin and nutrient packed keeper!
When I first made this dish, I ate it exactly as described below and it had great texture and fresh flavor. The next day I added some lemon juice and dried mint to my bowl and it was way better. Since there were a lot of leftovers, I added feta cheese to my next serving. Yum! It’s true what they say: feta makes it taste bettah! Ok, that might not be what they say, but it’s true nonetheless. I’m certain you can add some freshly chopped garden herbs to dial up the flavor, but I can’t decide which would work best. Any suggestions? I’m thinking fresh basil… mmm….
However you choose to experiment with this one, I hope you enjoy it as much as I do!
Rosanne’s Kale Salad
Prep Time: 30 minutes
Cook Time: 20 minutes, while you’re chopping
Total Time: 40 minutes… depending on how quickly you can chop!
Yield: 10 servings
- 1 cup uncooked quinoa
- 1 onion
- 4 cloves of garlic
- 4 kale leaves, stems removed
- 1 small/medium zucchini
- 2 tomatoes
- Olive oil
- ¼ cup Lemon juice
- Dried mint
- Fresh ground pepper
- Put the quinoa and 2 cups of water in a medium pot. Bring just to a boil, then cover and simmer for about 20 minutes until cooked.
- Mince the garlic cloves and chop the onion. Add a tablespoon of olive oil to a pan and sauté garlic and onion until just beginning to brown. Set aside.
- Cut the kale leaves from the stems and rinse the leaves thoroughly under water. Put leaves in a pot of water and simmer until just tender. Drain the leaves in a colander. Once cool enough to handle, squeeze out excess liquid and chop. Discard the stems.
- While the kale is cooking cut zucchini into thin slices, and then cut the slices into quarters.
- Chop the tomatoes.
- Add quinoa, garlic, onion, chopped kale, zucchini, and tomato to a large bowl. Add freshly ground pepper to taste. You can also add salt for more flavor. Mix to combine. If the mixture looks a little dry, add some olive oil to moisten it up.
- Optional: Add lemon juice & dried mint to taste (or feta cheese!), mix to combine.
- Grab a utensil and chow down!