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Kale and Cherry Tomato Hot Salad




Source of Recipe


Internet


Recipe Introduction


Serve hot, cool or room temperature

*Dressing can be made ahead, warm to room temp for serving. Keeps refrigerated, and can be multiplied.



List of Ingredients




1/4 tsp. coarse Kosher salt
2 cloves of garlic, minced
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar

Crush garlic with side of broad knife, peel, and finely mince. Mash together with coarse salt on board with knife or with morter and pestle. Transfer to small jar or bowl. Mix with equal parts olive oil and balsamic vinegar. Refrigerate til using.

*1 bundle of Kale, *or other greens: Mustard, Turnip, Collard, Spinach, or baby beet greens

cherry tomatoes to garnish

Soak greens in big pan of water. Pull greens from any big hard stems. Roll and slice into strips or rip into pieces. Cook 5 minutes or so in water to cover - the longer it cooks the more of the nice bright green color is lost. Drain in colander or pull out of water with tongs. Squeeze out excess moisture. Distribute on serving plate. Sprinkle with cherry tomatoes. Drizzle on dressing before serving.

Good pot luck dish.
Serves 4 - 6
*Use 3 or 4 bundles for a crowd.


Recipe