My husband isn’t a kale eater by nature, though he’s always willing to try what I prepare. He understands the wisdom in this route. The first time I tossed this salad his reaction surprised me — he nearly devoured the entire bowl, stopping occasionally to offer a comment or question. This is pretty good and this is kale? I knew we had something.
This recipe was chosen as a Community Pick on the award-winning blog, food52. Follow this link to check it out…
Earthy, nutty-tasting farro gives substance to this hearty dish—brilliant as a side, but able to easily stand on its own as a main course too (consider adding cooked beans like cannellini or chickpeas for even more heft). The sweet potatoes, onions and nuts are roasted to add deep flavor, and the pomegranate seeds offer a gorgeous pop of color and a sweet-tart surprise in each bite.
Farro is an ancient strain of wheat from Italy that’s becoming more and more popular in the States. You’ll find it in many high-end markets, such as Whole Foods (look in the bulk food section). I prefer semi-pearled grains—they cook more quickly then the whole-grain product, while retaining much of the bran and fiber content. Substitute spelt, wheat berries or brown rice if you like.
You can use ordinary lemon juice if you’re unable to find Meyer lemon in the market. Meyer lemon is a cross between a lemon and orange, and its juice is sweeter, less tart, than lemon.
When it comes to super-food lists, kale is always a top contender. We’ve heard about the baked chips and green smoothies — hot trends getting plenty of buzz. Even so, it can be tough to muster enduring enthusiasm for food so uber healthy. Where’s the indulgence amidst the virtue?
There are those among us who find kale’s do-goody reputation off-putting — hightailing out the door at the mere suggestion of leafy-green dinner fare, offloading the freshly-delivered bunch to any open-handed soul in sight or pleading with a spouse to cook something else a little less, well, healthful. Whatever your personal feelings, kale deserves a second glance. Bear with me as I explain.
Monday, October 24th is Food Day, conceived by the non-profit Center for Science in the Public Interest in an effort to bring together our diverse American public to “push for healthy, affordable food produced in a sustainable, humane way”. Food Day is about feeding the hungry, promoting healthy food and dietary habits, supporting agriculture in harmony with the environment, and providing humane conditions for farm workers and animals. In kitchens across America, Food Day translates to cooking real food, using fresh ingredients from small, local producers.
We are fortunate to have an abundance of fruit trees in our garden: persimmon, lemon, lime, apricot, pomegranate, Asian pear, cherry, orange and apple. Our side yard feels like a mini orchard, not only treating us to fruit year round, but also wave upon wave of fragrant blossoms in spring. Heartland born and raised, many of these trees offer experiences that feel out of the ordinary to me, even after 18 years in the Bay Area. In the Midwest an orange or lemon tree was something exotic, cultivated in an enormous pot and dragged into the house in October to avoid even the slightest possibility of frostbite. Until our westward move I had never heard of persimmon, Asian pear or pomegranate, so for me these fruits still feel exciting – not yet fully explored. While more on the radar, cherries and apricots are dear to us in that they appear on our trees briefly, only to be gobbled up by backyard troops (birds and squirrels) before we can scarcely blink an eye.