I discovered this recipe after Aly Garlichands followed my blog. The name just cracked me up. I mean, who can’t identify with the name? How many times have you made something full of garlic and, no matter how many times you wash your hands, the smell just won’t come off?! I think all good housewives must at some point smell of bleach, garlic, or smoke from a charcoal grill. The smell of tomato vines, perspiration, and the outdoors are just an added bonus.
This past week the hubby and I did the Bourbon Trail (keep your eye out for future posts). That meant we drank at least three shots of bourbon each day. Then there was the beer with dinner. And there was the less than healthy food. On Friday, we went to the State Fair. I had funnel cake and an Italian sausage with peppers and onions. When I came home our travels, I longed for green goodness. I think I need a detox. This salad is my first step in recovery.
Kale Salad with Cranberries and Pecans (a variation of this recipe by Aly Garlichands)
- 4 cups of kale, 1 – 2 bunches
- 1/2 small Vidalia onion, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1 large lemon
- 1/4 cup dried cranberries
- 1/4 cup parsley
- Salt and pepper, to taste
- 1/3 cup pecans
Wash the kale thoroughly. Remove the stems and slice the leaves as thin as possible. Coarsely chop the parsley. Wash and zest the lemon. Place the zest in a large bowl. Juice the lemon into the same bowl. Add the olive oil, salt and pepper to the lemon juice. Whisk until it begins to thicken. Taste and the seasoning as needed. Next, add the kale to the dressing and massage to thoroughly coat and penetrate the leaves. Let stand about 5 minutes. Add the cranberries, onion and parsley. Thoroughly mix. Set aside for another 5 – 10 minutes. Toss in the pecans just before serving.