Its exactly the way it sounds. Put kale in a bowl with salt and lemon juice then “massage” it with your hands for a few minutes until it softens and starts to break down a bit. Yes, I said massage. Like rubbing someone’s shoulders. Don’t be shy. Really get in there and rub! Once your kale is nice and loose, add some additional ingredients, and voila! Dinnertime.
I was at the farmers market yesterday and saw an “end of the season cherries” sign. Sigh. I hate anything that is in reference to summer ending or even getting shorter. Before cherry season ends for good this year, I wanted to bring you one more cherry recipe in remembrance of “the good old days”. Luckily, peach and nectarine season is upon us, so I’m pretty sure I’ll be able to get over it.
- One bunch kale
- juice of one lemon
- ½ tsp salt
- 2 Tbs olive oil
- 1 ear of corn, grilled
- ½ cup fresh cherries, pitted and halved
- ½ cup pepitas
- ¼ cup feta cheese, crumbled
- fresh ground pepper
- De-stem the kale and tear it into bite sized pieces. Put it in a large bowl along with lemon and salt.
- Massage the kale until you begin to see kale juice in the bowl and the kale has decreased in size. About 5 minutes.
- Add the olive oil and toss to coat well.
- Cut kernels from the cob and add to the kale along with remaining ingredients through feta.
- Finish with fresh ground pepper and serve
For more amazing seasonal recipes straight from the farmers market, be sure to check out Seasonal Potluck