There are very few ways that I like eating leafy greens. It's usually when they are saturated in oil and vinegar, or when they're chopped to a manageable size. I've found that I'm more an arugula girl than a kale girl, but a few weeks ago I found a perfect recipe.
Tanner and I took a day trip to Boulder, Colorado and ate at Oak At Fourteenth. Their small but diverse menu boasted a number of dishes that sounded intriguing. We decided on the kale salad, and Tanner ordered a whiskey sour while I sipped on water.
The combination of sweet and savory was incredible. It was cold and refreshing, and so light! I decided that I had to try and recreate it at home. Oak lists a spice called togarashi which I had never heard of. It's basically a blend of different spices - the equivalent of a Japanese chile powder. Oak makes their own blend, but I found a spice shop in Boulder who sells it in whatever amount you want. So good.
I think my version turned out pretty close, so I thought I'd share it with you. A perfect refreshing summer recipe.
- 1-2 bunches of kale
- Juice of one lemon, to taste
- Olive oil
- 1 Honeycrisp apple, sliced into very thin rounds
- Togarashi (or Seven Spice)
- Parmesan, grated or crumbled
Begin by washing your kale and separating the leaves from the stem. Roll the leaves as tightly as you can, and chop into very thin ribbons. The thinner the better.
Set your leaves aside, and have your almonds and sugar/cinnamon ready. Toss a few handfuls of almonds into a pot and cover with water. Simmer the almonds for just a few moments, and then transfer them to a baking sheet. Sprinkle them with cinnamon and sugar, and bake at 350 until caramelized.
Squeeze lemon, a few tablespoons of olive oil, and a teaspoon of togarashi into a small bowl and mix together. Toss with kale, apples, candied almonds, and top with parmesan. Enjoy!