Sweet and Nutty Massaged Kale Salad with Quinoa

I was first introduced to massaged kale at dinner last Christmas Eve.  "Massaged" kale?  I know, I was skeptical, too.  After all, I had only known kale as a slightly bitter green that needed to be steamed or sautéed until tender -- not a raw lettuce substitute that needs to be "relaxed" before eating.   

At this point, I've tried raw, massaged kale twice in my life, and it was great both times.  Massaged kale is my 2012 Christmas miracle. 

Kale, post-massage, post-dressing.

A quick note, before I move on to the recipe: I used lacinato kale rather than curly kale for this salad. Why did I do this?  Because the grocery store was out of curly kale.  Apparently, though, this was a serendipitous occurrence.  According to Wikipedia, lacinato kale (AKA Tuscan kale, Tuscan cabbage, Dinosaur kale, among other names) has a sweeter, more delicate taste than curly kale.  So, I'd give it a shot if you can find it!

Curly kale on the left, lacinato kale on the right (Source: Life is Fare)

Recipe:
Sweet and Nutty Massaged Kale Salad with Quinoa

• 1/2 cup dry quinoa
•  1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons lime juice
• 1/2 teaspoon minced garlic
• 3 tablespoons honey (or agave nectar)
• 5 cups kale, chopped into bite-sized pieces
• 1/2 cup walnuts, toasted
• 1/4 cup dried cranberries
• 1 apple, diced
• salt and pepper to taste

First, prepare the quinoa according to package instructions. Let cool while you prepare the rest of the salad components.

Next, prepare the vinaigrette. Whisk together the olive oil, vinegar, lime juice, garlic, and honey in a small bowl. 

Then, place the kale in a large bowl and pour the vinaigrette over the leaves.  Massage the kale with your hands for about five minutes, or until the kale has reduced significantly in size and feels tender. 

Add in the quinoa, walnuts, cranberries, apples, salt, and pepper to the bowl.  Toss and serve.

Yields 4 dinner-sized servings. 


Comments:

Taste:           

This salad has a great blend of sweetness, nuttiness, and earthiness.  Massaged kale becomes quite tender and soft, so the apples and walnuts add a nice crunch.  Next time I make this, I might add a bit of mustard to the dressing -- I think that would complement the flavor of the kale nicely.

Accessibility:              

I have occasional trouble finding kale at the nearby grocery store (perhaps it's because we go shopping on Sunday evenings!).  That said, Whole Foods is sure to have it.  Additionally, quinoa and walnuts can be two pricey ingredients.

 Ease of Preparation:        

The only reason I didn't give this a four-carrot rating in this category is the time it takes to cook the quinoa (about 15 minutes).  Otherwise, it's an incredibly quick and easy (not to mention fun) recipe.

Non-vegan friendliness:             

This is a hearty, protein- and calcium-packed salad that can stand on its own as a main dish.  Or, serve it alongside a pasta dish for a complete Tuscan experience.

Potato and Kale Enchiladas

Tonight I made a delicious and nutritious (yet labor-intensive) recipe from Veganomicon: Potato and Kale Enchiladas with Roasted Chile Sauce.  I've made this recipe several times before with friends in college and with my family at home, but this was my first time making it on my own.  I don't know that I've ever had non-vegan enchiladas, but I do know that these vegan ones are pretty darn good.   

 Here are all 12 enchiladas in the pan.

And here's my individual serving with extra sauce on top!

Here's the recipe with a few of my own alterations. 

Recipe:
Potato and Kale Enchiladas

• 5 tablespoons olive oil (2 tablespoons for the sauce and 3 tablespoons for the filling)
• 1 onion, diced
• 3 large green chiles, roasted, seeded, and chopped coarsely (click here for information on roasting peppers)--or, use a 4 oz can of green roasted chilies
• 2 teaspoons chile powder
• 2 teaspoons cumin (1.5 teaspoons for the sauce and .5 teaspoons for the filling)
• 1 teaspoon marjoram
• 1 - 28 ounce can fire-roasted diced tomatoes
• 1 teaspoon sugar
• 1 tablespoon salt (1.5 teaspoons for the sauce and 1.5 teaspoons for the filling)
• 1 pound potatoes, peeled and diced
• 1/2 pound kale, washed and chopped finely
• 4 cloves garlic, minced
• 1/4 cup vegetable broth or water
• 3 tablespoons lime juice
• 12 small, soft corn tortillas

Preheat the oven to 375 degrees Fahrenheit.  You'll need a large casserole dish or a 13x9-inch baking pan.

First, prepare the roasted chile sauce.  Heat 2 tablespoons of olive oil in a medium saucepan over medium heat.  Add the onion and sauté until golden.  Stir in the roasted chiles, chile powder, 1.5 teaspoons cumin, marjoram, diced tomatoes, sugar, and 1.5 teaspoons salt; bring the mixture to a simmer and then remove it from the heat.  Finally, purée the sauce in a food processor or blender until smooth.  Set aside.


Next, prepare the filling.  Add the prepared potatoes to a saucepan and cover with water.  Bring to a boil and cook until the potatoes are tender (about 15-20 minutes).  Drain the potatoes and set aside.  Add 3 tablespoons olive oil and the garlic to another saucepan and heat over medium-low heat stirring frequently until the garlic is slightly brown.  Add the kale, sprinkle a pinch of salt over top, raise the heat to medium, and stir the mixture until the kale is coated with the oil and garlic.  Partially cover the pot to steam the kale until it is wilted.  Remove the lid and add the potatoes, vegetable broth, lime juice, and salt.  Cook another few minutes until the liquid is absorbed and set aside.  


Finally, assemble the enchiladas in an assembly line.  Have ready a shallow dish filled with about 3/4 cup chile sauce, a casserole dish or baking pan, the corn tortillas, and the potato and kale filling.  Spread about 1/3 cup enchilada sauce over the bottom of the casserole dish/baking pan.  Take a corn tortilla, dunk it into the shallow dish filled with sauce, and cover both sides of the tortilla with sauce.  Then, add the potato filling to the tortilla, roll up the tortilla, and place it in the baking dish.  Repeat these steps with the rest of the tortillas, making sure the tortillas are pretty tightly packed in the baking dish.  Once the dish is filled, pour about a cup of sauce over the top (there should be some sauce left over) and cover the dish tightly with aluminum foil.  Bake for 25 minutes.  Remove the foil and bake for another 10-15 minutes to get the tortillas a bit crispy.  Remove the pan from the oven and celebrate!  You can now enjoy the fruits of your labor.  Top each serving with extra sauce and enjoy. 

Comments:
As I insinuated above, this recipe takes a very long time to make.  From boiling the potatoes and roasting the chiles to making the filling and sauce to baking the enchiladas, it's a lengthy process.  This is probably a better weekend meal for that reason.

Nonetheless, these enchiladas are superb.  The roasted tomatoes and chiles add a great smoky flavor to the dish, while baking the enchiladas results in a combination of crispy and smooth textures.  Simon thought the enchiladas were good, but he wished there were more sauce inside the them (rather than on top).  Rachel said that her first thought upon tasting the enchiladas was, "I wish I could have more."  How's that for an endorsement?