Gardening in Oklahoma is a challenge.
We have wind; we have sudden, extreme changes in temperature; and we have dreadfully hot summers ~ often times with days of temperatures in the triple digits. These triple digit summers make it difficult to keep fresh home grown greens on the table.
If you’ve been keeping up with our journey then you know that our new garden on our new homestead has given us a few fits. Another thing it has given us though is kale. Lots and lots of kale. Even in our protected urban homestead garden, I was never able to keep kale going for quite this long. Needless to say I’m extremely grateful. I’ve also been at a loss as to how to prepare it.
Braising it has been one way we enjoy it. I braise it very similar to the way I braise collards.
Another way we’ve learned to like it is in this simple salad. It is so simple in fact, that I don’t use a traditional recipe. We just prepare the greens, and toss them up with a little of this and a little of that.
To make Easy Kale Salad:
- If you have kale in your garden, gather up about a colander full. I like to use the greens while they are still small and tender. If you don’t have any in your garden just purchase one bunch.
- Wash and dry the greens. Then using a very sharp knife cut the greens into shreds. I stack a few, one on top of the other and just chop. Because I harvest them young, I don’t bother to remove the stem. If you are using larger leaves however, you may want to do this as they can be tough.
- Mound the shredded greens into a bowl.
- Sprinkle with kosher or sea salt, some fresh grated pepper, and about 1/2 teaspoon of garlic granules. Fresh garlic is fine if you’d like.
- Then sprinkle with a small amount of vinegar of your choice. I frequently use balsamic.
- Then drizzle with a fair amount of good quality olive oil.
- Finally grate with parmesan cheese and toss.
Note: I recommend making this up a few hours before serving and allowing it to sit at room temperature. Because kale tends to be chewy, the dressing will break it down a bit. It will wilt, but in this case it is actually an improvement on the texture and flavor.
What is your favorite way to use kale?