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November
Bright Island:
¤ Cranberry kale salad ¤
garden basketful of lacinato (dinosaur) kale or curly kale and/or red russian kale
boiling water
1/4 to 1/2 teaspoon of sesamé oil
handful of dried apple-sweetened cranberries
2 tablespoons of chopped organic walnuts or cashews (optional)
1 (Granny Smith) apple or 1 ripe pear, cut and coarsely chopped (optional)
§ Strip and cut a basketful of kale into bite-size pieces. Put them in a large glass mixing bowl and pour boiling water over them. Allow them to steep for a few minutes.
§ Lift them out onto a kitchen towel. Pull them apart and roll them dry, then put them back in the large glass mixing bowl. Dribble over them 1/4 to 1/2 teaspoon of sesamé oil.
§ Add a small handful of dried apple-sweetened cranberries and toss well.
§ (Add walnuts and apples or pears or anything else you'd like, and toss again.)
§ Refrigerate the salad in a serving bowl-it's even better the next day, and it's good in a hummus sandwich too.
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Cranberry kale salad (November) -Ellen's recipe, 2017-03-08.
https://decemberleaf.livejournal.com/301830.html.
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