Lemon Garlic Kale Salad Nyt Food

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LEMON-GARLIC KALE SALAD



Lemon-Garlic Kale Salad image

Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.

Provided by Julia Moskin

Categories     dinner, lunch, quick, salads and dressings

Time 25m

Yield 8 to 12 servings

Number Of Ingredients 7

2 cups sliced almonds
1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons)
Kosher salt
1 1/2 cups extra-virgin olive oil
4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
1 1/2 cups freshly grated Parmesan (optional)

Steps:

  • In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
  • In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
  • Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
  • Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 35 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 2 grams, TransFat 0 grams

GARLICKY, LEMONY KALE



Garlicky, Lemony Kale image

Provided by Molly Yeh

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons olive oil
3 cloves garlic, finely chopped
1 bunch kale, stems removed, cut into 1-inch pieces
1/2 cup slivered almonds
1 lemon, halved
1/4 cup shaved pecorino Romano

Steps:

  • Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring constantly, until translucent and soft. Add the kale and stir to coat with garlic and oil. Cook until tender, about 5 minutes.
  • Meanwhile, heat a grill pan over medium-high heat. Place the lemon halves cut-side down in the pan and cook without moving until grill marks are visible, about 2 minutes.
  • Toast the almonds in a small skillet over medium-high heat until fragrant and slightly golden brown, about 3 minutes.
  • Transfer the kale to a serving bowl and squeeze a charred lemon half over the top. Sprinkle with the toasted almonds and pecorino shavings. Serve with the other lemon half on the side. Enjoy!

HARDY GREENS WITH LEMON-GARLIC VINAIGRETTE



Hardy Greens With Lemon-Garlic Vinaigrette image

Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.

Provided by Natalie Chanin & Butch Anthony

Categories     Salad     Side     Low Fat     Kid-Friendly     Low Cal     Turnip     Healthy     Low Cholesterol     Collard Greens     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 Servings

Number Of Ingredients 9

2 garlic cloves, finely grated
1/2 cup olive oil
1 tablespoon finely grated lemon zest
1/3 cup fresh lemon juice
1 tablespoon honey
Kosher salt, freshly ground pepper
4 cups torn collard greens
4 cups torn turnip greens, beet greens, and/or kale
3/4 cup dried cranberries, divided

Steps:

  • Whisk garlic, oil, lemon zest, lemon juice, and honey in a large bowl; season vinaigrette with salt and pepper.
  • Add collard greens and turnip greens to vinaigrette and toss to coat. Add half of cranberries, season with salt and pepper, and toss again to combine.
  • Top salad with remaining cranberries just before serving.

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