Recipe 1: Lemon-Garlic Kale Salad
Adapted from recipe by Julia Moskin in New York Times Cooking
Here’s a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect! Yield:8 to 12 servings
INGREDIENTS
- 2 cups sliced almonds
- 1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons)
- Kosher salt
- 1/2 – 2/3 cup extra-virgin olive oil
- 4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
- 10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
- 1½ cups freshly grated Parmesan or Pecorino Romano cheese (optional)
PREPARATION
Step 1 – In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
Step 2 – In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
Step 3 – Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into ¼-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
Step 4 – Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.
Cook’s Note: If kale leaves are on the thicker side, you might want to add half the dressing to the kale massage it in for a minute or two to soften the leaves before adding the almonds and cheese.
RECIPE 2: Easy Roasted Carrots and Crispy Kale
By Yossy Arefi in New York Times Cooking
Tender and sweet caramelized carrots and crisp-edged roasted kale make a delicious pair in this simple side. The carrots get a little head start to make sure they are caramelized and sweet, and the kale is sliced thinly and massaged with oil and salt before cooking, ensuring that it roasts quickly and procures some prized crispy edges that contrast nicely with the tender carrots. A squeeze of lemon at the end brightens the whole dish.
INGREDIENTS
- ½ pound fresh kale
- 3 tablespoons olive oil
- Salt and black pepper
- 1 pound carrots
- Lemon wedges, for serving
PREPARATION
Step 1 – Heat oven to 400 degrees.
Step 2 – Remove and discard the fibrous kale stems, then thinly slice the leaves and place in a large bowl. (You should have about 6 lightly packed cups.) Drizzle in 2 tablespoons oil and add a sprinkle of salt and pepper. Use your hands to massage the oil into the kale, then set the bowl aside while you prepare the carrots.
Step 3 – Peel the carrots then slice them on the bias into 1-inch pieces and place on a large rimmed baking sheet. Drizzle with the remaining 1 tablespoon oil and sprinkle with salt and pepper. Toss the carrots to evenly coat, then spread them in a single layer on the baking sheet.
Step 4 – Bake for 15 minutes or until the carrots start to caramelize on one side.
Step 5 – Flip the carrots and push them to one side of the pan, then spread the kale on the other side. Bake for 10 more minutes, then gently stir the kale. Return the pan to the oven for 5 to 10 more minutes or until the kale is crisp in parts and charred in some spots.
Step 6 – To serve, stir the kale and carrots together, spoon them onto a serving plate, then squeeze the lemon over top.
