The Right Way
Just by seeing the cover photo of today’s recipe you’re probably already assuming you won’t like it. Well, we’re here to tell you other wise. The main ingredient in this recipe is a beautiful leafy green we like to call, Kale. In recent months we’ve found the reason for all the hate for this tasty leaf is because of the way you (the consumer) are preparing it. So let us tell you how we’ve handled it …
Chiffonade which means little ribbons in French, is a chopping technique in which leafy green vegetables and herbs are cut into long, thin strips. Now that we got to the technical part. Let’s begin!
- 1. Cut the kale leaves from the stalk.
- 2. Separated kale leaves.
- 3. Stack the kale leaves.
- 4. Tightly roll the kale leaves.
- 5. Cut kale leaf roll perpendicular.
- 6. Chiffonade of kale is ready!
tossed with pomegranates, pine nuts, & granny smith apple
- 1 large bunch about 10 ounces or 3-4 cups kale leaves
- 1 cup pomegranates
- 1 cup pine nuts (lightly toasted)
- 2 granny smith apples (thinly sliced)
- 1 lemon (zested)
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1/2 cup olive oil
- Salt and freshly ground pepper