Provider Farm

From our fields, for your family

Warm kale salad with cranberries, blue cheese and pecans

  • 1 bunch kale, any type
  • Handfull of dried cranberries and chopped pecans
  • A chunk of blue cheese
  • Glug of olive oil and balsamic vinegar
  • 1/2 onion, chopped
  • Salt and pepper to taste

Pour some oil into a pan and fry onions until browned on medium heat.
Tear kale off of ribs into small pieces and add to pan. Cook until bright green or desired tenderness. Some varieties like red Russian barely need to be cooked, while more mature winterbore might need a longer time. Add a little water and cook it off if you want it to be more tender.
Add a glug or two of balsamic and cook stir until kale is coated and balsamic has cooked off a little bit. Turn off heat.
Add blue cheese, cranberries, and pecans and toss. Season with salt and pepper to taste.

Kerry made it up.