By Catherine Kenwell
Like many families, ours is a melange of omnivores, picky eaters, vegetarians, kids and a couple of folks with digestion-related health issues. So when we gather for family meals, I try to ensure that there’s something delicious for everyone — which is sometimes a challenge!
This Father’s Day, the menu hits were kale salad and devilled eggs. Who knew my 85-year-old
Dad would love the kale and ask how I made the salad?
He’s not a big salad guy and isn’t a huge fan of garlic, so I was surprised when he asked for seconds!
He’d never even eaten kale before and was surprisingly curious about how to prepare it. So I thought I’d share the Dad-approved recipe:
You’ll need:
1 large bunch of kale
¼ cup BOO Garlic Olive Oil
¼ cup BOO Sicilian Lemon White Balsamic
2 cloves fresh garlic
Chop the kale into bite-sized ribbons (cutting around the tougher stems, which you can compost). Put the chopped kale in to a large bowl and rinse with cold water. Drain well (I take a paper towel and pat the excess water, as those little curly kale leaves hide a lot of water ). Mince the garlic and place in the bowl with the kale. Pour the BOO Garlic Olive Oil and the Sicilian Lemon White Balsamic over top and mix very thoroughly. Let sit at room temperature for about an hour. This helps to tenderize the kale and allows the flavours to mature.
When you’re ready to serve the salad, drizzle a little more of the oil and balsamic and add a pinch of freshly ground pepper. Enjoy!
