Dark leafy greens are so often thought of only in reference to fall and winter, which is a shame because they lend themselves just as well to spring and summer dishes. Greens are a wonderful addition to most any meal, commonly served at the Feathered Pipe, and salads made of dressed dark leafy greens are a perfect side dish to summertime grilled meats and vegetables. When I went to make this kale salad, I thought I was going in an entirely different direction, with lemon and pine nuts, which I have made before and is also delicious but very different. I discovered I did not have pine nuts and so shifted my vision. Toasted pecans and oranges sounded like a good combination for a lovely summer salad dressing. I do believe this is my new favorite way to prepare kale, or at least one of my favorites.
Note: I used Lacinato or Dinosaur kale but any variety of kale will work. Walnuts may be substituted for pecans and tangerine may be substituted for orange. Rosemary, lavender or thyme could be used in addition to or in place of sage.
— 1 bunch kale, thinly sliced
— 1/4 C pecans, roughly chopped
— 1 small shallot, finely minced
— 1 tbsp sage, finely chopped
— 1 clove garlic, pressed or finely chopped
— 1/2 orange, juiced
— 1/4 C parmesan, grated
— 2 tbsp olive oil
— 1/2 tsp brown sugar
— salt and pepper
1) Bring a large pot of water to a boil. Add kale to water and boil until brilliant green and tender (2-3 minutes). Once tender, strain kale and place under cold running water to stop cooking process. Squeeze excess water from kale, wrap kale in a clean kitchen towel and set aside.
2) Next, heat 1 tbsp olive oil in a medium skillet over medium-low heat. Add pecans and sauté until lightly browned (about 1 minute). Add shallots and continue sautéing until shallots are translucent. Turn heat off, add sage and garlic, sauté off heat until fragrant (about 1 minute), and set aside.
3) Meanwhile, combine orange juice and brown sugar in a medium bowl, stirring until sugar has dissolved. Once sugar has dissolved, add remaining olive oil and sautéed ingredients, stirring to combine.
4) Place kale in a large mixing bowl, add parmesan and dressing. Gently toss ingredients until thoroughly combined. Season to taste with salt and pepper. Allow salad to marinate at least one hour before serving. Serve greens at room temperature.
Feathered Pipe Cookbook has long been in demand but unfortunately is out of print. As a service to our community, we are sharing our most-loved recipes online on an ongoing basis. If you find this a valuable resource, we would ask you to consider making a kind donation to our Seva Yoga programs.
Teal has been part of the Feathered Pipe family for many, many years, and worked in our kitchen for five years. As well, please visit Teal’s website, My Own Private Kitchen, for more great recipe’s and cooking tips.