Kale Salad recipe (easy – yummy!)

Blue Scotch Kale (also called Dwarf Blue Kale, and other variations of these words) is the best, and in my opinion, the only kale to use for this salad. It's light, sweet, and really easy to grow here on Maui. Slow to bolt, frost and drought resistance, it just keeps on giving. Three starts have provided us salad almost daily for 7 months. The plants are really tall now, and have slowed down production since the ground cooled this month, but still showing no signs of stopping.

Note: this kale preperation can also be thrown into other salad mixes because the leaves become mild and soft.

Recipe:

6 stalks of Blue Scotch Kale

2-4 tbsp olive oil

1/2 cup crumbled feta cheese (Landmark is the best)

1 small tomato

½ cup sunflower seeds

dressing:

2 oz lemon juice

2 oz olive oil

2 oz Braggs

Tear the leaves of 6 stalks into small pieces leaving out the thicker spine parts, unless you like an earthy crunch. Pour 2-4 tbsp olive oil over leaves and ‘massage’ firmly. Don’t be shy, get in there and work it Swedish style! You want to break down the fibers in the leaves and make sure the olive oil fully coats all the bits. The leaves will turn darker and reduce to about half the bulk.

Throw in feta, finely chopped tomato, and sunflower seeds.

In a separate bowl, mix dressing. I find a 1/3, 1/3, 1/3 combo of lemon, olive oil, and Braggs is best, but flax oil is also nice, and you can adjust the saltiness and sourness to suit your pallet.

Just brought this to a Thanksgiving feast where the entire meal was incredible, and yet everyone was talking about the salad :)

Enjoy!