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Warm Kale Salad

This week in the Johnson’s Garden Centers email newsletter we made mention of a Warm Kale salad that is absolutely to die for. Well, in an effort to help you make the most of your acre, we decided it would behoove us to share the recipe with you. The timing is perfect for this recipe right now as many beets, potatoes, green beans, onions and corn have been or are ready to be harvested.

In an effort to keep this blog transparent, I’ll be honest with you. Before I tried this salad, I didn’t like beets. At all. (Probably because I had really only ever had canned pickled beets.) And the thought of a salad warm really threw me off, but I was on vacation so it was time to be adventurous. I tell you what, it was amazing.

Once I got home, I began craving the heartiness of this salad along with the tanginess of the mustard-vinaigrette and I’ve made it several times over. There really isn’t a lot of measuring that I do, so I’ll provide you with guidelines, but it’s up to you to add more or less of an ingredient.

Here’s what I do.

Quarter a combination of 7-8 red & white potatoes, drizzle with olive oil, season with salt, pepper and garlic powder. Roast in oven at 450 degrees until crispy (30-40 minutes usually).

Once you get them into the oven, boil 3-4 medium sized beets until soft with skin on and ends cut off. This will make peeling the beets very easy. Cut beets into bite sized chunks.

Prepare fresh green beans, corn (off the cobb) and whatever other veggies you want to include, and sauté them in a skillet until done. Season with salt & pepper. Next, toss in chopped Kale (1 bunch or so) and cook all together until Kale is semi-wilted.

Finally, combine all ingredients and toss together in bowl. Add dressing at the end. You can also toss in some feta or goat cheese to add a little creaminess to the dish.

For the dressing:
1 rounded tsp grainy mustard
1 tbsp red wine vinegar
3 tbsp EVOO (extra virgin olive oil)

This may seem labor intensive, but it’s really not. It’s a fantastic meal that is even good as leftovers.

Ciao for now,
Kristen