We’ve got beautiful red and lacinato kale, rainbow chard and collard greens (pictured) from Pennslyvania farms in the produce case this weekend.
When we think kale, we think caldo verde, the portugese soup with potatoes and sausage. But with the summer heat, you might prefer a kale and ricotta salad like the one below, adapted from the Manhattan restaurant, Lupa.
1 small bunch (about 1/2 pound) Lacinato kale
1 tablespoons fresh lemon juice (about 1/2 lemon)
1 tablespoon minced shallot
pinch black pepper
2 1/4 tablespoons extra-virgin olive oil
1 oz coarsely grated ricotta salata (1/2 cup) – this is salted and pressed ricotta; it comes in wedges in the cheese section. You could substitute feta for a similar taste.
Working in batches, cut kale crosswise into very thin slices (or, just tear the leaves off the center rib into bite-sized pieces.)
Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.
Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.
Makes 2 generous or 4 small servings.
Recipe via eggsonsunday