I'll admit it, the first time I made kale, I nearly choked to death. I didn't realize the need to massage the leaves to make them tender. I also didn't realize what a wonderfully nutritious salad kale could make. The bonus is that you can make a big batch with dressing and it won't get soggy for a few days, making it a perfect fridge staple! Here's what's in it:
6 cups of washed and chopped (I like to use lacinato, but curly will work just fine too)
12 ounces thinly sliced cabbage
1 cup loosely packed cilantro, chopped
1 cup loosely packed mint, chopped
1/2 cup loosely packed basil, chopped
5 green onions, bulbs and stems sliced on the diagonal
1 tablespoon dried dill
1/4 cup parmesan cheese
1/4 cups peanuts
1 tablespoon olive oil
1 pound boneless chicken breast, partially frozen and sliced thin
1. Remove leaves from kale stems by folding kale over the stem and remove the stem and spine from the leaf with your thumb and index finger. Rinse and spin or pat dry. Tear or cut into 1-inch pieces. Place in bowl to assemble.
2. Using a sharp knife or mandolin, slice cabbage into thin slivers and add to bowl.
3. Remove leaves from stems of cilantro, mint, basil and give it a rough chop. The pieces don't have to be too terribly small. Slice green onions and add all items to bowl along with dill, cheese, and peanuts.
4. For the chicken, it should be partially frozen to make it easier to cut into thin strips. Take the chicken breasts and slice across the breast using a butcher knife. Once sliced, season both sides with salt and pepper and sauté on medium high heat until done. Allow to cool before adding to salad bowl. Honestly, you can microwave this on high for 5-7 minutes until done if you are in a pinch. It is still really good.
5. Toss all ingredients thoroughly.
6. Add Spicy Peanut Dressing and toss to coat several times. Salad is ready to eat after this step, but it will be even better a few hours later and will last for up to 3 days in the fridge!
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