We've been making up a lot of "Crispy Kale Chips" as of late. And that certainly was to be the destiny of the bunch of Red Russian Kale we picked up at the farmers market the other day.
But then I gave it a little thought and decided to try something new.
I found a recipe on-line and jotted down the ingredients that I would need to run out and get.
But I was in a rush and well, I didn't do that thorough of a job
So the juice of 1/2 a lemon, became the juice of one lime we had at the house.
Since we only had 1 bunch of kale not 2, I substituted a bunch of spinach we had. I could have sworn we had parmesan, nope that was manchego. Dates became prunes, (OK that's one I would keep the same, in the future) And because I had some fennel and carrot, I decided to throw them in as well.
Jon's Crunchy Spinach and Kale Salad
- Juice of 1 lime
- 1/2 shallot, chopped
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1 bunch kale, stems removed, leaves shredded or finely chopped
- 1 bunch spinach chopped
- 2 tablespoons extra-virgin olive oil
- 1/3 cup sliced almonds
- 8 dates, chopped
- 2 1/2 ounces manchego, shaved with a peeler
- 1/2 bulb of fennel, slivered and chopped
- 1 carrot, slivered and chopped
In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale and spinach; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, dates, fennel, carrot and manchego to kale; serve.
I quite liked my new concoction. So healthy, yummy and delicious and very good for you.