Recipe of the Week – Kale Salad

This recipe from Dorcas Barry is taken from the 2013 GIY magazine GROW.  Massaging the kale with lemon juice effectively cooks it, and makes it far more palatable while retaining its nutrient richness. It will keep for 3 days in the fridge.  Serves 4.

• 250kg kale
• Juice of 1 lemon
• 25g dried cranberries, chopped finely
• 25g pine nuts, roasted
• 4-5 spring onions, chopped finely
• 2-3 stalks of celery, chopped finely
• olive oil
• salt and pepper

Remove the stalks from the kale and roll each leaf before chopping in to fine strips.  Place in a large bowl, add the lemon juice and 2-3 pinches of sea salt.  Massage the kale with the juice and salt until is starts to soften a little, making sure all the leaves are coated.  Sprinkle with olive oil and leave it to sit for another 10 minutes to soften further.  Before serving add the cranberries, pine nuts, celery and spring onion and stir well.

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Michael Kelly is a freelance journalist, author and founder of GIY Ireland.

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