I love kale. I always throw it in soups and stir-fry’s, but I’ve never really had it raw (except in the green smoothies Hillary introduced me to) until now. My parents picked up this kale salad recipe at Whole Foods and the first time my mom made it, I couldn’t stop eating it!
I served this alongside Bridgett’s (La Bella Cook) recipe for Roasted Smoked Paprika Chicken with Spicy Chorizo and Potatoes. Dinner was Asian flavors meet Spanish – but I didn’t get any complaints! In fact this chicken is about the easiest recipe ever and while it was roasting Curtis commented at least three times how great it smelled. The only change I made to her recipe was I roasted a couple heads of garlic earlier in the day and then added the whole cloves to the chicken goodness when it came out of the oven.
Curly Kale + Roasted Chicken + Rice = One delicious weeknight dinner!
Curly Kale with Orange Peanut Dressing
Whole Foods
Curly Kale, washed and chopped
Dressing:
1/2 cup orange juice and grated rind from one orange
1/4 cup rice vinegar
2 T. peanut butter (fresh ground)*
2 T. raw cashew butter or almond butter*
1 t. soy sauce
1/4 inch piece of fresh ginger, peeled
1/4 clove garlic**
Blend all ingredients in a high power blender until smooth. Pour over kale.
*I do love fresh peanut butter and raw almond butter, but I didn't have either so I just used regular ol' peanut butter, it was still delicious
**or more!
