Gathering for Thanksgiving at Danielle’s DC home, several guests recalled this salad, which was not part of this year’s T’G dinner but had appeared at another buffet evening at Danielle’s, last year. It made a big impression and it’s an ideal chaser for the overindulgence of Thanksgiving. Raw kale is slicked with a delicious dressing and allowed to sit at room temperature a couple of hours before serving. Dress it up with nuts and feta as well as the pomegranates, or add fruit — sliced apples or persimmons. The recipe is from our archives — demoed at Brookside and USBG by Adrienne in the fall of 2013. It’s light, delicious and wonderful use of a green that some consider among “the world’s healthiest food.”
Recipe serves six.
2 lb fresh young kale or collards, washed
½ C olive oil
1/4 C lemon juice
1/4 C minced parsley
1 t Dijon-style mustard
1 t honey
2 t dried basil
1 t salt
½ t pepper
pomegranate seeds (optional)
Prepare greens: Remove tough stems and ribs as needed and reserve for another use; slit leaves lengthwise down the middle and stack halves on top of each other. Cut across leaves to produce ribbons. You can also chop leaves roughly. Place ribbonned or chopped leaves in a clean plastic bag and refrigerate. This can be done up to three days in advance.
Prepare dressing: Combine remaining ingredients and beat well or process in a food processor. Store in the refrigerator up to a month.
Finish recipe: Add dressing to prepared collards or kale; mix well and marinate for an hour at room temperature or three hours in the refrigerator, tossing in the bag every hour or so. The flavors are better when the greens are served at room temperature. Top with pomegranate seeds if desired.