I enjoy Kale. However, I’ll be the first to tell you to hold the Kale in my salad. Whether it be the potentially negative effects on thyroid health when used in abundance or just the course ass texture of the uncooked green, I would usually suggest eating Kale in a soup or stew. This recipe remedies all that, by finely chopping the raw Kale and mixing it with savory and sweetness of potato salad and raisins.
Check out the recipe below and let us know what you think!
INGREDIENTS
- 11 medium red potatoes, quartered
- 1 small bunch of curly kale, chopped into small pieces
- 4 tablespoons whole grain mustard
- 2 tablespoons extra virgin olive oil + more for roasting
- 1 tablespoon coconut nectar (sub maple syrup, just add 1/2 tablespoon at a time to taste)
- 2 tablespoons red wine vinegar
- 1/4 cup dried tart cherries
- sea salt
- Maldon salt
INSTRUCTIONS
- Preheat oven to 400° F
- Thoroughly scrub potatoes, toss in enough olive oil to coat, sprinkle generously with sea salt and roast for 25-35 minutes, or until crispy and cooked through. Half way through cooking gently turn potatoes to prevent burning.
- In a small bowl combine mustard, olive oil, red wine vinegar, coconut nectar and mix well. Adjust sweetness and tangyness to taste by adding more sweetener and red wine vinegar until you love it!
- When potatoes have cooked, remove from over, place in a large serving bowl and allow to cool for five minutes.
- Add kale and dressing to potatoes, toss well. Top with dried tart cherries, sprinkle generously with Maldon salt, fresh cracked pepper and serve immediately!