The problem with stocking up on kale when they have it at the market is that you need to use a mountain of kale. Quickly.
So I promptly got down to making my new favorite salad: Deb’s kale salad with cherries and pecans. I have now made it with walnuts and pecans. I’ve made it with dried cherries, dried cranberries, dried grapes (raisins), and chopped up dates. I’ve made it with smooth Dijon mustard and whole-seed Dijon mustard. I’ve made it with runny honey and solid honey. And it’s always good.
On this occasion, it was the favorite food item of the party (until I unveiled dessert, but that doesn’t really count. You can’t compare kale to a lemon meringue pudding cupcake).
After a botched attempt to find kale at the market – well, it wasn’t botched, it was just badly timed; the woman standing three customers in front of us bought out all of the remaining kale from the only stall that had any to begin with – I vowed to start earlier the next week. So we did. We went earlier in the day and we went a whole day earlier. And we were rewarded: there was plenty of kale around. This time I bought it on a stalk, which I’d never seen before. And because I learned from my mistakes, I bought two stalks.
It was a lot of kale.
So with no further ado I started preparing the kale. It took forever, but the results were totally worth it. I made two recipes from Smitten Kitchen; even though Deb swears she doesn’t like kale, her kale recipes are delicious!