Mas­saged Pur­ple Kale, Car­rot and Ap­ple Salad

The Denver Post - - LIFE & CULTURE -

To bring out pur­ple kale's un­der­ly­ing sweet­ness, pound it with earthy wal­nut oil un­til the leaves are nearly wilted and sat­u­rated — then pair it with car­rots, ap­ples and a sweet Greek-yo­gurt dress­ing. Pho­tos by Su­san Clot­fel­ter, Spe­cial to The Den­ver Post

This is a pow­er­food ver­sion of that old pic­nic fa­vorite, the car­rot raisin salad. This re­boot packs in the veg­eta­bles, in­clud­ing bruised (“mas­saged”) kale, in a way that would fool a greens hater. It’s also a dish kids can help pre­pare — they will love pound­ing the kale. Mul­ti­col­ored car­rots are now avail­able in most gro­cery stores; get the whole ones if you can, rather than the baby car­rots. Serves 6-8. In­gre­di­ents 1 bunch pur­ple kale, stemmed 2 ta­ble­spoons wal­nut oil 7 whole car­rots, prefer­ably multi-col­ored, shred­ded (enough to make 1 K cups) 2 tart ap­ples, diced (peel on) 2 ta­ble­spoons fresh lemon juice L cup plain Greek yo­gurt 2 ta­ble­spoons maple syrup Chopped wal­nuts or pecans, if de­sired Salt to taste Di­rec­tions

When you stem the kale, dis­card any of the thicker, tougher leaves, or save them for soup. You want the curly, ruffly leaves, and you want them chopped fine and as dry as you can get them. Salad spin­ner away, but to get them drier, roll them in pa­per tow­els and don’t be afraid to squeeze or wring. Put the dried kale leaves into a bowl with a flat bot­tom (or a saucepan), add the wal­nut oil and mash them with a potato masher, kraut pes­tle or other im­ple­ment of de­struc­tion — a wood or bam­boo turner works. Get vi­o­lent: you re­ally want this kale beaten up and soak­ing up that nut oil. Let your most timid child un­leash their in­ner kitchen war­rior on this chore.

Mean­while, shred the car­rots in a food pro­ces­sor. If you have young cooks help­ing, en­gage their eyes and taste buds by ask­ing them to taste each color of shred­ded car­rots (the yel­low car­rots are moister and both sweeter and earth­ier at the same time). See if they can tell which color they’re tast­ing with their eyes closed. Core and chop the ap­ples into small juli­enne pieces and sprin­kle with the lemon juice to keep from brown­ing. When the kale is suf­fi­ciently bruised (it will be shiny all over and sig­nif­i­cantly wilted), add the car­rots and ap­ples to the bowl or pan.

In a separate bowl, stir to­gether the Greek yo­gurt and maple syrup to com­bine. Add to the kale mix­ture and stir well un­til all in­gre­di­ents are well coated. Taste and cor­rect sea­son­ings; add nuts if de­sired. Fi­nally, salt to taste. Re­frig­er­ate for sev­eral hours or overnight.

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