Kid-Approved Kale Salad

avocadoAfter Thanksgiving, my mother-in-law gave me a bunch of kale. Well, bunch is a little too mild — more like a crapload. She got it from her friend’s garden. I wish mine was that productive. The kale, already wilted, filled a paper grocery bag. It took me three days to revive it all, soaking it in cold water, then it expanded and I had enough to fill a tall kitchen garbage bag. Seriously.

I had to do something with the kale. As luck would have it, I’d read about some creative, healthy holiday sides on a friend-of-a-friend’s blog (radish*rose) just before Thanksgiving. One that intrigued me even before I had the kale was really simple and it promised to transform the kale into something amazing. Plus the recipe was so easy I had almost memorized it. It wouldn’t use all of the kale by any stretch – I froze most of it — but I was able to take advantage of the garden-freshness.

I am happy to say that the recipe did transform the kale. Here it is: Addictive Avocado-Lemon-Kale Salad. It’s basically kale with avocado massaged into it and a bit of lemon juice. I didn’t even add the crunchy-sliced-almond garnish and my kids went gaga over it.(Gaga? Oh my God, I’m dating myself.) The kids who wouldn’t eat cooked kale had seconds and thirds. My husband loved it too. And it’s healthy — kale’s a superfood; avocado has good fats; what’s not to love? Try it, try it, try it! I promise you’ll enjoy.

Special thanks to radish*rose.

Edible Insanity: Spicy Beef Enchiladas

This week I made spicy beef enchiladas with kale sauce. I was trying to recreate a dish I had at our favorite Mexican restaurant – chorizo enchiladas with spinach sauce. The spinach sauce was amazing;. it was bright green, rich and silky; so it inspired me to do it at home.

10448508_10204352131957807_3476426342996592596_oI’d bought a whole bunch of kale at the produce stand before it closed for the winter. It was wilted when I bought it, but I soaked it in cold water and I had a crapload of fresh kale. So I attempted to make the sauce with the kale instead of spinach. I sautéed the kale with onions and garlic and put it in the blender, adding some sour cream, olive oil and half and half. Well, kale is a bit sturdier than spinach, so my silky green sauce turned out looking more like creamed spinach.

That’s where I went wrong.

The enchiladas were fantastic, but the appearance of the sauce turned the kids off. My daughter tried a piece of enchilada to placate me, and she said it was good but she didn’t eat another bite of it. And then she got mad when she learned the sauce was kale, even though she loved sauteed kale two weeks ago. My son wouldn’t try the enchilada, but later, when we made him eat some dinner in order to get some popcorn, he just ate the sauce. So, not a total success but not a total failure either. I will try the recipe again with spinach and I’ll let you know what happens.