I love kale. Of the many kinds of greens, this is by far my favorite. It’s in the same species as broccoli, cabbage, Brussels sprouts, and collards, but kale doesn’t have any of their bitterness. It has a mild flavor and gorgeous emerald-green color, though it’s the texture that I love most. Kale has a great crunch, which holds up even after cooking. Plus, it’s rich in vitamin K, calcium, and several phytochemicals thought to prevent cancer.
Lacinato kale is the variety above; its deep-green color and bumpy texture is the best. And its other name—dinosaur kale—appeals to my inner five-year-old.
A couple years ago, I found this recipe for a raw-kale salad dressed with a simple lemon vinaigrette and pecorino Romano cheese on The Kitchn. Leaving the kale raw maintains its hearty texture, but a short marinade in the lemon softens it just a bit. Actually, it’s even better after sitting overnight—the kale becomes nice and soft but still has a good crunch. I like to make the dressing pretty heavy on the lemon, as its brightness balances the salty and slightly funky cheese.
Kale Salad with Pecorino and Lemon
Adapted from The Kitchn
1 bunch kale
3 ounces pecorino Romano cheese, grated
Juice of 3 lemons (about 1/2 cup)
1/4 cup olive oil
Cut ribs from kale, roll leaves together like a cigar, and slice thinly. Toss in a large bowl with cheese. In a small bowl, beat together lemon juice and oil with a fork, pour over kale, and toss to combine. Season to taste with salt and pepper. Let stand 30 minutes to an hour before serving.