Ripbor/ Curly Kale Salad…go on….try it.

KALE…it’s healthy, it’s trendy, it’s a little bit scary if you’ve never gone there.

 

Well, our friends at Gravity Hill Farm have chosen Curly Kale as their veggie of the week (TODAY IS OPENING DAY!) which means you can buy it at the farm today or this weekend or at Stockton Farmer’s Market from them (or hit up the Princeton Farmer’s Market outside of the library this Thursday)

Gravity Hill Farm has been “encouraging” their customers to try eating kale raw and we think they reached the tipping point with this recipe from last year — back by popular demand with some new additions…..

CURLY KALE SALAD

Ingredients:

1 bunch curly kale, stemmed and chopped into bite size pieces

1/4 red onion thinly sliced

1/4 cup Feta cheese

Juice from 1 lemon

2 TBS. olive oil

1 tsp. salt

2 medium oranges, peeled and diced

Directions: 

Wash, stem and chop Kale and put in large bowl. Add onion, feta cheese, lemon juice, olive oil, salt and oranges. Mix really well. I use tongs but have seen folks “massage” the kale with their hands which helps break down the cell walls to release the power-punch of nutrition in this green. Yields about 4 4oz. portions.

Note: This salad is best if you give it some time to rest before serving.

*There are lots of options for this salad. Substitute sundried tomatoes and apricots for oranges, add toasted walnuts or pinenuts, or for grapefruit lovers, substitute grapefruit for oranges.

*Recipe adapted from Gary Giberson, founder of Sustainable Fare