By Heidi Rubin, FDC Board President, Marblehead Depot
As an FDC member for more that 10 years, I have at least five go-to recipes that many of my family kale naysayers will eat. Here is one of them. I would like to thank FDC member Christina Pastan for passing this New York Times recipe on to me. It is easy, fast and a keeper!
Recipe By: New York Times adapted by Heidi Rubin
Serving Size: 4-6
2 bunches Tuscan kale (also known as black, dino or lacinato kale)- So far any kale from the FDC works
1 garlic clove, finely chopped (I use 2-3 cloves)
1/2 cup finely grated pecorino cheese, more for garnish
1/4 cup extra virgin olive oil, more for garnish
2 lemons, freshly squeezed
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
Freshly ground black pepper, to taste.
Optional: 2 thin slices country bread (part whole-wheat or rye is nice), or 1/4 cup homemade bread crumbs (coarse); 1/2 cup currants
1. Trim bottom 2 inches off kale stems and discard. Slice kale, excluding ribs, into 1/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl with 1 cut up lemon (squeeze lemon quarters before putting in bowl) and cover with water for 2 hours. Squeeze kale and spin well in salad spinner. Place in serving bowl.
2. If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs. The bread can be replaced with 1/4 cup of currants.
3. After chopping the garlic, transfer to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves). Add currants or breadcrumbs.
4. Let salad sit for 5 minutes, then serve topped with additional cheese and a drizzle of oil. If you don’t have time the dressing can be made with all the oil and cheese at the same time. Enjoy!