All Hail Kale!

Well, it's that time of year again, the time of the year when my weekly Newleaf produce box is full of kale. I love kale, but it does have a way of building up in the fridge. I have a few recipes I make a lot where the kale is cooked, like Gourmet's potato and kale gallette or the ever popular black-eyed pea, kale and chorizo soup. Sometimes, though, I like to use the kale raw.

Usually, I'm meticulous about keeping track of the source of my recipes, but this is a recipe I found at my sister-in-law's. I snapped this photo, certain that I would remember where it came from. But guess what? I don't. Anyway, I've made this recipe a couple of times and it's fantastic. A little browsing on the interwebs reveals this to be a traditional Italian salad. The real key to this salad it to shred the kale thinly. I love this salad. It's cheap, healthy and elegant.