Kale Salad The King Of Greens Food

KALE SALAD - THE KING OF GREENS!

Steps:

• Tear kale pieces off the main fibrous center stem. Add the kale to a large mixing bowl, season with salt, pepper and drizzle with olive oil. Massage with your hands making sure to coat the kale with oil and begin to break down the cell structure.
• Grate the zest and squeeze the juice of the lemons over the massaged kale. Add the currants, toasted pine nuts, pecorino and toss to combine. Serve with a pinch of red chili flakes, if desired.

RAW KALE SALAD

Steps:

• Chop the kale into thin ribbons (almost like a chiffonade).
• Drizzle the kale with olive oil and sprinkle with salt.
• Massage the kale with your hands to soften it, then allow it to sit for 5-10 minutes.
• Add the lime juice, vinegar, onion and orange.
• Allow to marinate for 10 minutes.
• Serve.

QUICHE WITH SALAD GREENS

Steps:

• First make the dough: Combine both flours with yeast, salt and sugar in a big bowl. Add in the warm water and knead into a smooth dough.
• Cover and allow to rise in a warm place until dough has doubled (about 40 minutes).
• For the filling heat oil in a frying pan. Add in garlic and saute until slightly browned.
• Add in salad greens and saute until slightly wilted. Season with salt and pepper to taste and set aside.
• On a lightly floured surface roll out dough into a circle of 26 cm/10 inches in diameter. Place this in a greased springform pan and allow to rise again covered for 10 minutes.
• Pour salad greens into crust and dot with the crumbled blue cheese. Sprinkle with sunflower seeds and parmesan cheese.
• Bake in the preheated oven at 200°C/400°F for 15-20 minutes or until crust is baked through and filling nicely browned (you may need to cover the quiche after a while).
• If you like drizzle with 1 tbs of runny honey before serving.