Kale, collard greens, and something called green kohlrabi. My friend Jessica had an overwhelming amount of these greens coming in from her half-share of a CSA (community-supported agriculture), and she asked for help with recipes.
Let’s start with the kale. Let’s add mango and toasted pumpkin seeds.
The fresh and unexpected combination of mango and kale is a new favorite. The kale is massaged, yes, massaged! until it breaks down a bit and loses its bitterness. Raw kale never tasted so good. This salad is especially great as a breather between Friday night’s indulgence in slow-cooked pork and the next night’s crispy pizza and cold beers.
p.s. anyone have any ideas for the green kohlrabi?
kale and mango salad
serves 4 hungry people, recipe from Aarti Party
- 1 bunch kale
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- sea salt
- 2 teaspoons honey
- black pepper
- 1 or 2 medium-ripe to ripe mangoes, diced small (about 1 cup)
- a small handful or about 2 tablespoons of pumpkin seeds (pepitas)
Cut or rip off the leaves of the kale from the stems. Roll up the leaves like cigars and cut across the width of them to create thin, long strips. Place the thinly sliced leaves of kale in a large bowl. Add half of the lemon juice, a drizzle of olive oil, and salt. Get your hands into the kale and massage it by rubbing the greens between your palms and scrunching it up. Keep doing this until the kale starts to soften and wilt, about 2 or 3 minutes.
Whisk the rest of the lemon juice in a bowl with the honey and a generous amount of freshly ground black pepper. Continue to whisk and slowly add the 1/4 cup of olive oil until the dressing is mixed and tastes the way you like it.
Pour the dressing over the kale. Add the mango and toasted pumpkin seeds. Toss everything together and serve.
Note: We halved this recipe without any problems. Aarti recommends using black kale, also known as Tuscan or dinosaur kale, but any kale is fine; we used curly kale.