By Elsie, Contributing Writer
I’m not especially familiar with kale, but God has blessed us with a lot of it this year through our new CSA and through my aunt and uncle’s garden.
I appreciate its ruffled leaves and its heartiness (seems to last longer in the fridge than other greens), but my tongue finds it bitter. My husband and I have discovered that kale is best eaten in combination with other flavors that can compliment its boldness but take the edge off the bitter.
Coating kale with olive oil and sea salt to make kale chips is a great way to do this, and so is adding chunks of vegetables and fruits into a hefty salad.
Here’s one of our favorite combinations so far:
Sweet Kale Salad
Yield 4 servings
- 1 cup chopped fresh or frozen rhubarb
- 1 cup fresh or frozen blueberries
- 3 Tbsp rapadura
- ¼ cup water
- sherry (optional)
- ½ cup chopped walnuts
- In a saucepan, combine the rhubarb, blueberries, and rapadura. Simmer for a few minutes, then add the water and a few splashes of sherry. Continue to simmer until the berries begin to release their juices.
- Remove the berry syrup from heat and allow to cool. Prep the kale by washing and tearing into small pieces.
- Pour the syrup over the kale and toss to coat. Sprinkle the walnuts on top. Cover the salad and let it chill thoroughly in the refrigerator.