Pat Mozersky's Chefs' Secrets column is a reader favorite, thanks to the great restaurant recipes she persuades owners to share. She praised this healthful salad from Green Vegetarian Cuisine co-owners Mike and Chris Behrend on various fronts: It shows off kale's pungent, peppery flavor, its hot dressing “makes up in no time” and the salad's sturdy greens hold up well enough that you can enjoy any leftovers the next day.
Makes 16 cups
2 bunches kale
Dressing:
1/4 cup apple cider vinegar
1/4 cup canola oil
1/4 cup packed brown sugar
2 cloves garlic, crushed
2 tablespoons Bragg Liquid Aminos or soy sauce (see Note)
1 tablespoon red pepper flakes, or to taste
Instructions: Wash the kale in cold water, pat dry, and with a sharp knife, trim off the tough portions of the stems and discard them. Chop the kale into bite-size pieces and place in a large salad bowl; set aside.
For Dressing: Combine vinegar, oil, brown sugar, garlic, Bragg Liquid Aminos or soy sauce and red pepper flakes in a sauté pan. (I used a bit less red pepper flakes than called for, but add it according to your taste.) Simmer the mixture over moderate heat for 3 minutes, stirring frequently. Remove pan from heat and immediately pour the hot mixture over the kale; mix well to thoroughly coat all of the leaves with Dressing. Allow kale to sit for 10 minutes or more before serving.
Note: Bragg Liquid Aminos is a liquid form of vegetable protein made from soy beans and purified water. It provides 16 essential amino acids and is produced without additional salt or preservatives. You can find it at Whole Foods.
Per (1-Cup) serving: 80 calories (40.7 percent calories from fat), 4 g fat, 0 mg cholesterol, 110 mg sodium, 11 g carbohydrates, 1 g dietary fiber, 2 g protein.
From Mike and Chris Behrend
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