Wilting the kale in olive oil tones down the bitterness from the kale and results in a more tender salad that is easier to chew and enjoy.
Curley kale is the most common type of kale and has veiny, curly, leaves with thick stems. Tuscan kale, also called lacinato or dinosaur kale, is quicker cooking due to it's smaller, more tender leaves. Also, a great choice for this recipe. Red kale has curly leaves and reddish colored veins with thick stems. Choose kale that is dark green and moist looking while avoiding any yellow or wilted pieces.
4 oz kale, center ribs and stems removed, torn into 2" pieces (approx. 8 cups)
1 Pink Lady apple (Gala or Fuji can also be used), peeled and thinly sliced
1/2 grapefruit, peeled, white pith removed & sectioned, cut into 1/2" pieces (1/2 cup)
1 tsp olive oil, extra virgin
3/4 tsp thyme, fresh
1/4 cup roasted squash seeds- see recipe (pistachios can also be used)
1/4 cup citrus vinaigrette- see recipe
Heat skillet over medium heat. Add olive oil and apples. Toss well to coat. Cook 2 minutes without stirring. Add thyme to pan and stir apples. Cook for 2-3 additional minutes, or until apples are soft. Transfer cooked apples to another dish and set aside. Return the same pan to a medium heat and add kale. If no oil remains in the pan, add an additional teaspoon. Otherwise, the kale will pick up leftover oil and thyme from cooking the apples. Cook kale 1-2 minutes or until it begins to wilt. Using tongs, gently turn kale over in the pan as it cooks. Remove from heat. In a large bowl toss together kale, apples, grapefruit, squash seeds and dressing. Transfer to a serving platter or bowl.