(by Barbara Wills)
This is an adaptation that can be used for any cole crop leaves that you like. The acid is a delightful foil for the crunchy kale leaves.
- 10 large kale leaves, rib removed
- half or more of a pomegranate, seeded
- 2 Satsuma mandarins or other small citrus, peeled and sectioned Plum Wine
- Vinaigrette (recipe follows) or other sweet vinaigrette
Heat 1 cup of water in a large sauté pan to boiling with a tight fitting lid. Meanwhile, chop kale into 1 inch strips. Take pan off heat and place kale into pan, replacing lid. Steam for a few seconds and using tongs, toss kale until all the chalkiness from leaves has turned bright in color. Rinse with cold water and drain. (This can be done ahead earlier in the day.) Peel and section the mandarin. Peel and seed the pomegranate. Make the vinaigrette as follows:
In a small sauce pan pour one cup of plum wine. Reduce it slowly to 1/4 cup. It will thicken lightly. Cool the reduction and combine the following with a whisk:
- 1 small shallot, chopped
- 4 tbsp. cilantro, chopped
- 2 tbsp. lemon juice
- 2 tbsp. extra virgin olive oil
- 1 tbsp. canola oil
- salt and pepper to taste
To assemble the salad, divide the chopped kale between four plates. Drizzle each with some of the dressing. Gently place citrus sections on the kale so as not to crush the greens. Sprinkle with pomegranate seeds and serve.
Most of the ingredients can be grown in Marin and happen to be growing in my yard right now!