1818 Farms Recipe of the Week – Lemony Kale Salad

1818 Farms Recipe of the Week – Lemony Kale Salad
5 years, 7 months ago 0

Like many of you, I am focusing on getting more fruits and vegetables in my diet during 2013. Many times we hear about vegetables that are full of nutrients but are unsure of how to prepare them. Kale falls into this category for me. Kale is reputed to contain more vitamins and minerals, per serving, than any other garden vegetable. That sounds like the vegetable that we should all be eating!

This fall I committed to growing and learning to prepare Kale for my family.

Our Kale at 1818 Farms was planted in early September. Kale prefers loose well drained soil and plenty of sunshine. I simply loosened the soil with a rake and sprinkled the seeds around the planting area. Next, I covered the seeds with ¼ inch of soil. It is optimal to leave approximately 10 inches between plants for better air circulation. I lightly watered it. The kale seeds that I planted sprouted vigorously. I let nature take its course and the kale has performed beautifully.

I searched the web and cooking magazines to find kale recipes that I thought my family would eat and actually enjoy. I came across a recipe in Cooking Light Magazine and altered it a bit to my taste. The result was an incredibly delicious fresh salad that has a gourmet look, but is very simple to prepare.

You will need the following items to prepare this “Lemony Kale Salad.”

1 tablespoon of fresh Lemon Juice (this is approximately the juice of one lemon)
1 tablespoon of olive oil
½ teaspoon of sugar (I used pure cane sugar)
½ teaspoon freshly ground lemon peppercorns (black peppercorns may be substituted)
¼ teaspoon sea salt
4 cups torn kale leaves
2 cups of torn Swiss chard leaves
4 teaspoons of unsalted pumpkin seed kernels
¼ cup sliced green onions (about 2)
1 ounce of shaved pecorino Romano
1 chopped Jazz or sweet red apple

Combine the first five ingredients, stirring until sugar dissolves.
Add kale and chard; toss. Let stand for 15 minutes. Stir again.
Heat skillet over medium heat. Add kernels and cook until lightly browned.
Add kernels, onions, chopped apple and cheese to greens; Toss

A few prep tips:

Be sure and remove the spine of your Swiss chard.


The pecorino Romano is a sheep cheese that can be found in the cheese deli section in most stores.

sheep cheese

I hope that you enjoy this recipe and join 1818 Farms in living a healthier 2013. Look for other recipes from the farm over the next weeks.

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