Kale & Cranberry Salad



Image and video hosting by TinyPic

It’s a Southern travesty to admit that I’m not the biggest fan of collard greens, but I do have an affinity for this recipe, which spawned my love affair with collard’s close cousin, kale. I devote a small patch of my garden real-estate to it now specifically for this recipe. Kale also seems to be one of the few things in my garden that has survived the Florida summer. (Although the intense sun is strongly rivaled by cabbage worms in doing damage–a gardner just can’t win!)


1 bunch kale
1 c dried cranberries or cherries
1 c sunflower seeds
1/2 c lemon juice
3 cloves garlic
1/2 c olive oil


Mix oil and lemon juice together, add minced garlic and set aside. Cut up the kale in small pieces and remove the thick vein down the center. Pour the oil/juice mixture over the kale. Put in a container with a lid and shake well. Let the salad sit in the refrigerator for at least six hours–this allows the acid from the lemon juice to “cook” the leaves. When you’re ready to serve, add the cranberries and sunflower seeds and toss.

This is an easy summer salad that is great for potlucks or as a side for a main dish. It will last a couple of days in the refrigerator, too.


Leave a Comment

All rights reserved © Pitchforks & Butter Knives · Theme by Blogmilk + Coded by Brandi Bernoskie


Get every new post on this blog delivered to your Inbox.

Join other followers: