Since we moved into our house a few years ago my wife has turned our backyard into a productive garden. For the past two years one of the things that has grown really well is kale. Not knowing what to do with kale we had to search for recipes and tonight’s recipe is one of the results.
In terms of nutritional benefits, kale is a great source of vitamin A, vitamin C and vitamin K. Read more about it here.
In searching for a recipe my wife came up with this recipe for kale slaw with peanut dressing.
2 large bunches curly or lacinato kale, about 2 pounds
3/4 cup roasted, salted peanuts, divided
1/3 cup vegetable oil
3 tablespoons cider vinegar
1 tablespoon packed light-brown sugar
1/2 teaspoon coarse salt
1 tbsp of ginger
Fold each leaf of kale in half lengthwise and slice out the center rib. Discard ribs. Roll a stack of the leaves up and slice in half lengthwise, then crosswise into very fine ribbons. You will have 10 to 12 cups of finely chopped kale in the end. Wash and rinse thoroughly in a salad spinner.
In a chopper or small food processor, briefly puree the remaining 1/4 cup peanuts, oil, vinegar, salt and ginger. Pulse it just a few times; the peanuts should be partially pureed, but with some nibs and nubs still left in the dressing.