I am BEYOND excited to come home and see my family on Saturday. It’s the first time I’ve gone three semesters in a row without a summer break. I had five classes and an internship this term and thought it would be easy, but alas, I was quite incorrect. I definitely learned a lot, but am ready for vacation — A.K.A. spending time with family at the cottage and cooking 24/7.
I have fallen in love with kale this semester. Not only is it cray cray healthy for you (one cup has loads of calcium, vitamin A, vitamin C and vitamin K), it also is always on sale for 99¢ at my local grocery store! I’ve been throwing it into everything from smoothies to salads.
Naturally, my mom was the one who introduced me to kale. Her friend would always throw it into anything and swore by it! I haven’t been around to enjoy my mom’s cooking for a while, but if you asked my dad, I’d bet he’d tell you they’ve had it in one of their dinners this past week.
When I first tried kale I hated it. I thought it was bitter and chewy and straight up gross. When combined with the right vegetables (or fruits) it turns into something WAY better. So — if you are on the “I hate kale” train, then please give it a chance. If you still hate it after you try this recipe then I will apologize.
- 1 or 2 pears, cut into small chunks
- 1/4 cup pine nuts
- 1/4 cup dried cranberries
- 1 bunch of kale, de-stemmed and roughly torn into pieces
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
Begin by toasting the pine nuts. Put them in a skillet on medium heat and swirl them around for a few minutes until they turn golden brown. Set them to the side.
After you have washed, de-stemmed and roughly torn up your kale, give it a little massage. Yes, I said massage. Take bunches of kale in both hands and rub them together. After a minute or two you’ll notice that leaves will darken, shrink in size and become silky in texture. In the end, the kale will be transform from bitter and tough to silky and sweet.
Chop the pear into chunks and throw it in a bowl along with the kale, pine nuts and dried cranberries. Add the lemon juice and olive oil, toss and you’re ready to go!