The last few weeks, I’ve been in produce paradise, thanks to my CSA (read more about what a CSA is here). Side note: Apparently, being part of a CSA is a lot like the stereotype given to vegans and Crossfitters — you talk about it. A lot.
ANYWAY — This week, the half-bushel included this beautiful, dark kale. I believe it’s purple kale, and it’s what dreams are made of.
We also received some heirloom tomatoes and tiny French radishes, so I decided to make some kale-y variation of an Isreali salad for dinner on Saturday night. I can’t decide if it’s more of a Greek or an Isreali salad — the dressing is decidedly Greek, but the radishes and pine nuts make it feel more Isreali. Either way, it’s yum, and very easy to make. It stores well too (kale, you da man) so you can make it ahead for lunch the next day.
I geek out about CSA produce-centric meals. Picking up each component off my plate, I’ll say, “Oh my God. This is local. This is local. This is local.” There will definitely be some sort of withdrawal period at the end of the season. #CSAproblems, amirite? Seriously, it’s a disease. And the only prescription is more kale.
Here is this quick, delicious recipe. Remember to massage with love. ❤
- 4 cups dark kale (like dinosaur or purple)
- 1 ripe tomato, diced
- 1 English cucumber, peeled and diced
- small bunch of radishes, sliced
- 1/4 raw pine nuts
- 1/4 cup feta
- juice of 2 lemons
- 1/4-1/3 cup EVOO
- hefty pinch of salt, pepper, and oregano
- 2 tbsp. feta
- Combine all dressing ingredients in a small bowl and whisk together. Set aside.
- Wash your kale. Shake off any excess water. Lay the bunch on a cutting board, and roll it into itself as tightly as possible. Chop horizontally, essentially chiffonading the kale. Place in a large mixing bowl.
- Toast your pine nuts: In a small pan, over medium heat, gently toast the pine nuts until golden and fragrant, stirring occasionally. Sprinkle them with salt when they are done toasting and set aside.
- Massage the dressing into your kale for at least 3 minutes.
- Add remaining veggies and pine nuts to the massaged, dressed kale. Sprinkle liberally with feta and serve. Enjoy!