I'm officially eating kale.
Kale is such a thing.
Well, my sweet darlings.
Being an almost 20 year old is really bizarre and complicated sometimes. And if kale will make my life more hipper, more better and more exciting, I am so down.
Also, Fleetwood Mac lyrics have officially become my life. There's this line from the song "You Make Loving Fun" that pretty much sums it up:
I do believe, in the miracles, but I've a feeling it's time to try
I do believe, in the ways of magic, but I'm beginning to wonder why
I've a feeling it's time to try.
COME AT ME FEBRUARY.
Kale Salad with Cherries and Pecans
from The Smitten Kitchen Cookbook by Deb Perelman
This is really good. I forgot some things, like the cheese and pecans. But by all means. Do it. Go crazy. XOXO
1/2 cup pecans
8 ounces kale (recommended varieties, Tuscan, Lacinato, Cavolo Nero, Black)
4 ounces radishes
1/2 cup dried cherries
2 ounces soft goat cheese, chilled
3 tablespoons olive oil
1 1/2 tablespoons white white vinegar
1 tablespoon smooth Dijon mustard
1 1/2 teaspoons honey
Salt and pepper to taste
Preheat oven to 350 degrees, and spread the pecans on a tray. Toast them for 5 to 10 minutes, tossing them once or twice to make sure they toast evenly. Remove from oven and set aside to cool.
Wash your kale and let it dry on spread out kitchen or paper towels. Then, with a knife, remove the rib from each stalk, leaving long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl.
Thinly slice the radishes, and add them to the bowl. Coarsely chop the pecans and cherries and add them as well. Crumble the goat cheese over the top. Whisk dressing ingredients together in a small dish, and pour the dressing over the salad. Toss the salad until it is evenly coated with dressing. This salad is great to eat right away, but even better after 20 minutes of tenderizing in the dressing.