Best 2 Kale Or Spigarello Salad Recipes

Kale or Spigarello Salad: A Refreshing and Nutritious Medley of Flavors

Kale or Spigarello Salad is a delightful and healthy dish that combines the crispness of kale or spigarello with a medley of fresh ingredients, creating a symphony of flavors and textures. This versatile salad can be enjoyed as a light lunch, a refreshing side dish, or a nutritious addition to a main course. With its vibrant colors and abundant nutrients, Kale or Spigarello Salad is a feast for both the eyes and the palate.

The recipes in this article offer a range of variations on the classic Kale or Spigarello Salad, each with its own unique twist. From the simplicity of a basic kale salad with a tangy vinaigrette to the indulgence of a warm kale salad with bacon and roasted sweet potatoes, there's a recipe here to suit every taste and dietary preference. Whether you're looking for a quick and easy weeknight meal or a showstopping dish for a special occasion, these recipes have you covered.

Let's cook with our recipes!

KALE SALAD WITH APPLES AND CHEDDAR

Kale Salad With Apples and Cheddar image

For a kale salad to be successful, use the most tender kale you can find and cut it into very thin filaments or chop it very finely (or both). Curly kale and Russian kale are more tender than black leaf kale. This is inspired by a wonderful salad I tried recently at the New York restaurant Northern Spy.

Provided by Martha Rose Shulman

Categories easy, weekday, salads and dressings

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)
2 tablespoons coarsely chopped toasted almonds
1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in 1/4-inch dice
1 ounce sharp Cheddar cheese, cut in 1/4-inch dice
2 tablespoons fresh lemon juice
Salt to taste
1 very small garlic clove, puréed
5 tablespoons extra virgin olive oil
2 tablespoons freshly grated Parmesan

Steps:

Combine the kale, almonds, apple and Cheddar in a large bowl.
Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 161 milligrams, Sugar 4 grams, TransFat 0 grams

KALE OR SPIGARELLO SALAD RECIPE

Kale or Spigarello Salad Recipe image

Provided by Maverick19

Number Of Ingredients 12

Ingredients

2 Tbsp dried currants
6 Tbsp white balsamic vinegar
2 Tbsp Sriracha
6 Tbsp extra virgin olive oil
zest and juice of 1 lemon
1 Tbsp tiny capers, drained
1 tsp kosher salt, plus more as needed
2 bunches broccoli Spigarello OR Tuscan kale (about one pound) cut crosswise into paper thin slices
2 Tbsp pine nuts, lightly toasted
6 to 8 large eggs, 1 per person
Freshly ground black pepper
1/4 cup freshly grated parmigiano reggiano

Steps:

Place the currants in a small microwaveable safe bowl; add the vinegar and Sriracha and microwave for 20 seconds on high, then remove and place in a salad bowl to cool. When cool, add 4 Tbsp of the olive oil, the lemon zest, lemon juice, capers, and salt and whisk together to form a light dressing. Add the Spigarello and toss with the vinaigrette to coat well. Add the pine nuts and let stand at room temperature, for 10 minutes. In a ten inch nonstick pan, heat the remaining 2 Tbsp olive oil over medium heat. Crack the eggs into the pan and cook slowly, the way you like them. Sunny side up is best. Season the eggs with salt and pepper and sprinkle the yolks with the parmigiano. Toss the salad one more time. Divide the salad among the serving plates, slide an egg over the top of each, and serve

Tips:

Choose the freshest kale or spigarello: Look for leaves that are deep green, crisp, and have no signs of wilting or yellowing.
Wash the kale or spigarello thoroughly: Rinse the leaves under cold water to remove any dirt or debris.
Remove the tough stems: If using kale, remove the tough stems from the center of the leaves. For spigarello, remove the woody ends of the stems.
Massage the kale or spigarello: Massaging the leaves with your hands will help to break down the tough fibers and make them more tender.
Use a variety of toppings: Don't be afraid to experiment with different toppings for your salad. Some popular options include nuts, seeds, cheese, and dried fruit.
Make a simple dressing: A simple dressing made with olive oil, vinegar, and salt and pepper is all you need to enhance the flavor of the kale or spigarello.

Conclusion:

Kale and spigarello are two delicious and nutritious leafy greens that are perfect for salads. With their slightly bitter flavor and crunchy texture, they add a unique touch to any dish. Whether you're looking for a simple side salad or a more substantial meal, these recipes have you covered. So next time you're at the farmers market or grocery store, be sure to pick up a bunch of kale or spigarello and give one of these recipes a try!