So I recently bought like this HUGE bunch of kale from the grocery store to use in my smoothies and, considering I only used like two leaves in each smoothie and kept forgetting to use it anyway, it got yellow and smelly pretty quickly. So of course I went and bought another, because you know you’ve gotta have those two kale leaves in your smoothie. Well I soon realized I was going to waste another bunch of kale so I decided to make something else with the extra kale. First, I tried kale chips and can I just say…not my fave. I was hoping for the same reaction I had to sweet potato fries when I first discovered them. Yeah…no. They have this weird texture and are super light and crispy. Basically, you put it in your mouth and it’s gone, which I guess makes sense because your eating a baked leaf. Anyway, that used up half of the kale, and with the other half I decided to make this! The original recipe can be found here and is loosely based off a recipe from Julia Mueller’s cookbook, Let Them Eat Kale! I modified the recipe to make it easier and a bit cheaper as well. If you click on the link, you’ll see how much nicer their salad looks, but whatever. I was in a hurry.
- 1 large bunch of kale, stems removed and chopped up
- 1 tbsp of olive oil
- Large pinch of salt
- 3 peaches, pitted and sliced
- 1 can of sweet corn
- 4 oz goat cheese
- Ken’s Steak House Balsamic with Honey Dressing (or something similar)
1. In a large bowl, toss kale with olive oil and salt. Massage until kale volume reduces by half and kale turns dark green.
2. Toss kale with peaches, corn and cheese.
3. Pour on desired amount of dressing and toss. You can also add croutons, but I thought it didn’t need it.
You can see I made quite a few adjustments to the recipe (like using store bought dressing instead of making my own), making it a lot simpler and probably just as delicious! It was a hit in my house! Enjoy!