Kale and collard greens have been on top of the list of the healthiest foods, along with avocado, quinoa and other grains. They have been celebrated by chefs and food enthusiasts in a huge variety of recipes: kale everywhere, avocado hundred ways and quinoa mixed with anything you find in your fridge.
I laughed though when I saw Subway advertising its new sandwich filled with avocado, also getting on the avocado bandwagon.
I grew up eating kale and avocado, it is so much part of the Brazilian cuisine that I never put much thought into it. Now I am just loving to see this happy celebration of these two greenies. We had an avocado tree in front of our house, huge, majestic and generous, feeding us with such an abundance of creamy big avocados that we shared with family and friends.
Kale or collard greens, sautée with garlic is a side dish, part of a traditional Brazilian dish, called “feijoada”, a feast of black beans cooked with pork cuts along with orange slices. Perfect combination that will deserve a separate posting later.
Now raw kale has become very popular and I had to give it a try with this salad. I wasn’t sure how it would turn out since its bitter, tart taste could be quite predominant. The trick was to let it rest for 30 min in the dressing to tame the hard leaves.
Good result for a salad packed with all essentials, although, really, just about anything would taste good with mangos, Parmesan and pine nuts!
I used collard greens in this recipe and Ementhal cheese instead of Parmesan, since I had it in the fridge.
Kale or collard greens salad with mango, Parmesan and pine nuts
2 to 4 portions
1/2 cup fresh mangos cut in squares
1/4 cup pine nuts toasted
1 bunch, rinsed and patted dry kale or collard greens
1/4 cup balsamic vinegar
1 tbs olive oil
1/2 tsp rice vinegar
1/2 tbs honey
1/2 tsp salt
1/4 tsp pepper
about 1/4 or so Parmesan cheese or any other cheese, shaved
Use a sharp knife to cut out the tough midrib of each kale leaf. Slice the leaves crosswise into thin, 1/4 inch wide, slices. The easiest way to do this is to work with a small bunch of leaves at a time, stack the leaves and roll them into a loose cigar shape. Then using a sharp knife, work from one end of the “cigar” to the other, slicing a 1/4 inch off from the end.
In a small bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper. A half hour to an hour before serving, toss the kale together with the mango, and the dressing, allowing the kale to marinate a bit. Right before serving, stir in the Parmesan cheese and pine nuts.
Enjoy and thanks for stopping by!
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