I am breathing a sigh of relief.
Well, not literally. But figuratively. This recipe is a sigh of relief. It is incredibly simple, gets better with time and delicious. I might even call it healthy. But let’s focus on the easy and tasty, k?
Life is crazy right now, so this kale dish was a blessing. The seasons are weird, as always. It is muggy, rainy, but warm. Definitely not welcoming to the heat of the oven. Yet the vegetables haven’t reached their glorious summer madness in New York. Ramps, asparagus, radishes are here, of course. But the wintery greens are still around. So how do we survive yet another bowl of kale without a tantrum?
Well, this recipe right here will do the trick. The dressing is inherently “asian,” and it plays well with flavors like miso and soy. I tossed softened cellophane noodles, room temperature kale and hot & spicy miso tofu together for a killer lunch. [Fun fact: those noodles require no real boiling – just soften in hot water. Nifty, right?!] But I also threw a handful of the kale salad on the side of a taqueria leftovers – rotisserie chicken, beans, rice and pico de gallo. It somehow fit right in there too.
The kale stays crispy and a bit chewy. Green onions are snappy as always. Oh and kale stems – sliced thin, they are crunchy bits of brassica goodness, like broccoli stems. Peanut butter emulsified a savory trio of brown rice vinegar, sriracha and fish sauce. Peanut butter dressing always makes eating your veggies better. So go mix up the last of that winter kale. Enjoy a simple celebration of leafy greens all week long.
And take a deep breath.
Adapted from Serious Eats.
- 1 large bunch or two small bunches kale [about 1 pound leaves]
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 small bunch green onions, thinly sliced
- 2 tablespoons brown rice vinegar
- 1 1/2 tablespoons peanut butter
- 1/4 teaspoon sriracha
- 2 dashes fish sauce [optional - use soy sauce or omit completely for vegan salad]
- 1/2-1 tablespoon water [optional]
- Remove the kale leaves from the stems. Tear or slice the leaves into small bite-size pieces and thinly slice the kale stems. Place all of the kale in a large bowl. Toss with tongs or clean hands, coating the leaves evenly with oil and salt. Set aside for one hour.
- While the kale marinates, slice your green onions. Add the onions to the kale and toss.
- Mix up the dressing. Combine the brown rice vinegar, peanut butter, sriracha and fish sauce in a small jar. Put the lid on and shake heartily, until the dressing emulsifies. Open the jar and taste test. Adjust flavors as desired.
- If you would like a thinner dressing, which will coat the kale more evenly, mix in the water a little at a time until you reach desired consistency.
- Once kale has sat in the oil for one hour, toss the kale with the dressing. Put in a large airtight container and refrigerate. Lasts up to five days, and just gets better with time! I like it cold or room temperature best.