The different varieties of kale we grow on the farm are rich, hearty and great in a variety of formats. Blanched, raw, braised they take on a variety of textures and flavors. In the height of the CSA Season garlicky braised greens are a staple for our dinners, but I love to try new preparations. This tangy slaw with local goat cheese is just waiting for your next picnic or potluck. The greens are sturdy and this can be made the night before-just add the sunflower seeds before serving. I had a little wedge of purple cabbage floating around the fridge and the colors of this salad are gorgeous. A lot can be added, shredded carrots, small cubes of roasted butternut squash, try different combinations. Start with breaking down the greens. Remove the thick stem. I generally compost them, but they are edible and work better in a cooked dish. Roll the kale into big bunches and chop finely. I triple wash them using a salad spinner, so you can rinse the leaves before you start chopping and then give them a final wash. For a salad I’ll also spin these completely dry.
Once the greens are dry mix them with the olive oil and cider vinegar, massage up to two minutes if you would like to soften kale. Mix in the purple cabbage and set aside. Toast the sunflower seeds in a dry skillet on the stove tossing frequently. The dressing comes together very quickly with mayonnaise, goat cheese, and fresh thyme. Look for Lively Run Chèvre, a great local cheese.
Kale Slaw with Goat Cheese
1 bunch green kale, cleaned and finely chopped
1/4 head purple cabbage finely sliced
1/4 cup toasted sunflower seeds
4 oz goat cheese, divided
1 tablespoon extra virgin olive oil
1 tablespoon + 1 teaspoon apple cider vinegar
1/2 teaspoon fresh or 1/4 teaspoon thyme leaves
1/2 cup mayonnaise
salt + pepper to taste
Prepare Kale. Rinse leaves, remove thick stems. Roll into one or two thick bundles and slice crossways into 1/2 inch pieces. Thoroughly wash in cool water using a salad spinner or just a large bowl. Spin dry or dry on a dish towel. Mix with 1 tablespoon extra virgin olive oil and 1 tablespoon apple cider vinegar. Massage up to two minutes to soften. Mix in finely sliced radicchio.
Toast sunflower seeds. Over medium heat in a dry skillet stirring frequently.
Prepare dressing. Whisk together just 1 tablespoon of goat cheese (reserve the rest of goat cheese) with remaining ingredients to make the dressing. Season with salt and pepper to taste.
Combine dressing and vegetables. Mix in sunflower seeds and top with crumbled goat cheese. If making in advance add sunflower seeds and goat cheese just before serving.