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Cooking

Kale salads

Three delicious salads made with this winter green.

Either green (shown) or Tuscan kale is good in these salads.

jim scherer

Either green (shown) or Tuscan kale is good in these salads.

TIP Your hands are the best mixing tool for these salads to ensure that all the kale gets coated with dressing.

KALE SALAD WITH ORANGES, CURRANTS, AND FETA

Serves 6  

2 large oranges

1 large bunch Tuscan kale (about 1 pound), stems removed and leaves washed, spun dry, and torn into bite-size pieces

1½ tablespoons white wine vinegar

1 garlic clove, minced

¼ teaspoon crushed red pepper flakes

1 cup crumbled feta

1½ tablespoons milk, or more if necessary

Salt and black pepper

¼ cup extra-virgin olive oil

½ cup currants

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Finely grate 2 teaspoons zest from 1 of the oranges and set aside. Cut the peel and pith off the oranges and, working over a strainer set in a bowl, cut the segments free of the membranes and reserve; discard the membranes. Place the kale in a large salad bowl and set aside.

In a blender or food processor, process the orange zest, vinegar, garlic, red pepper flakes, cup feta, milk, ¼ teaspoon salt, and ½ teaspoon black pepper to a smooth puree. With the motor running, very slowly add the oil and process briefly until dressing is thick and emulsified; you should have about 2/3 cup. (If the dressing seems too thick to coat the kale leaves, add more milk about 1½ teaspoons at a time to adjust consistency.)

Add the dressing to the kale and, with your hands, mix the salad thoroughly until all the kale is coated. Rest the salad to allow the kale to soften slightly, about 30 minutes.

Continue reading it below

Add the currants, most of the remaining feta, and most of the orange segments to the kale and toss to combine. Taste and adjust the seasoning with salt and black pepper, if necessary. Sprinkle with the remaining feta and orange segments and serve.

 

KALE SALAD WITH LEMON, PARMESAN, AND PINE NUTS

Serves 6

2 tablespoons fresh lemon juice

1 garlic clove, minced

Salt and pepper

¼ cup extra-virgin olive oil

2 tablespoons grated Parmesan, plus 1/3 cup strips shaved with a vegetable peeler

1 large bunch Tuscan kale (about 1 pound), stems removed and leaves washed, spun dry, and torn into bite-size pieces

½ cup pine nuts, lightly toasted

In a large salad bowl, whisk the lemon juice, garlic, and ½ teaspoon each salt and pepper.

jim scherer

Your hands are the best mixing tool for these salads to ensure that all the kale gets coated with dressing.

Vigorously whisk in the oil and grated Parmesan. Add the kale and, with your hands, mix the salad thoroughly until all the kale is coated with dressing. Rest the salad to allow the kale to soften slightly, about 30 minutes.

Add about half the pine nuts and Parmesan strips and toss to combine. Taste and adjust the seasoning with salt and pepper, if necessary. Sprinkle with the remaining pine nuts and Parmesan strips and serve.

 

KALE SALAD WITH BRUSSELS SPROUTS, PEAR, AND WALNUTS

Serves 6

2 tablespoons cider vinegar

½ teaspoon Dijon mustard

1 large shallot, minced

Salt and pepper

¼ cup extra-virgin olive oil

1 medium bunch Tuscan kale (about 12 ounces), stems removed and leaves washed, spun dry, and torn into bite-size pieces

1½ pounds medium Brussels sprouts, trimmed

1 medium ripe-but-firm pear, halved, cored, and thinly sliced

¾ cup walnuts, lightly toasted and roughly chopped

In a large salad bowl, whisk the vinegar, mustard, shallot, and ¾ teaspoon salt and pepper to taste. Vigorously whisk in the oil. Add the kale and, with your hands, mix the salad thoroughly until all the kale is coated with dressing. Rest the salad to allow the kale to soften slightly, about 30 minutes.

Meanwhile, place the Brussels sprouts in a steamer basket, set the basket in a Dutch oven with about 1½ inches of boiling water over high heat, cover, and steam until barely tender and bright green, about 5 minutes. Remove the steamer basket from the pot and set aside. When the Brussels sprouts are cool enough to handle, halve each through the core, set the halves cut sides down, and slice them thinly (you should have about 3½ cups).

Add the sliced Brussels sprouts, pear, and most of the walnuts to the kale and toss to combine. Taste and adjust the seasoning with salt and pepper, if necessary. Sprinkle with the remaining walnuts and serve.

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