Kale and Mango Salad

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.

11 thoughts on “Kale and Mango Salad

  1. Hmm, I have both kale and mango in the fridge right now…I may have to try this one out soon!

    Kohlrabi is a lot like broccoli stems, so if you peel it thickly you can just chop it and use it as you would broccoli. Maybe a soup or a quick saute with ginger and sesame?

  2. Pingback: Kale and Mango Salad « a little saffron would make this! | ClubEvoo

  3. Your salad is gorgeous. Where was the world before we all started using kale for salad? I like to make soup with kohlrabi. I saute an onion in butter for a few minutes and then add peeled chopped kohrabi. After a couple of minutes I add 2.5 cups of veggie stock and 2.5 cups of milk and a bay leaf – bring it to a boil and then let it simmer until kohlrabi is soft. I blend it and strain it (kohlrabi can be kind of woody sometimes) and then season with salt and pepper. It’s a lovely soup.

  4. This looks amazing! And it incorporates two of my favorite things :) I just received a bunch of dino kale in my CSA box today so I think I will have to give this a try…

    I got kohlrabi once and I prepared it with this recipe…let me know what you think…http://inherchucks.com/2011/10/31/what-is-kohlrabi/

    finally, I would love for you to join my CSA link party! Come check it out…http://inherchucks.com/2012/04/19/whats-in-the-box-22/. Hope to see you there!

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