Believe it or not, this kale slaw recipe was one of my first forays into the world of kale.
It’s a recipe I created way back in 2011, when kale was just starting to become a “thing”.
At first, I was totally weirded out about eating kale raw. I had previously only used it in soups or sautes, where it cooked down and became nice and tender.
But raw?? In a salad? My 2011 mind was blown.
So, instead of going full bore into the world of kale salad, I dipped my toe in.
First issue – texture.
I was really worried that curly raw kale would be tough & unpleasant to chew.
Thinly slicing it so it was easy to chew, and mixing it with spinach, to keep the salad light and tender.
Second issue – flavor.
I used to think raw kale was a little in-your-face with its cruciferous flavor, so again, I mellowed it out with spinach and a bunch of veggies like zucchini and tomato and slathered it in a creamy lemon-garlic dressing.
So basically, I made a raw kale slaw, more than a salad.
Chock full of shredded veggies and heavy on the dressing.
But mmmm, it’s good! I still had the recipe saved from back in the day, so today I decided to shoot it for the blog. This would be a great simple side to a backyard pool party, to serve alongside some grilled meats and ice cold watermelon.
Hope you love it!
Creamy Raw Kale Slaw
- 1/2 bunch kale, stems removed and leaves thinly sliced cross-wise
- 3 cups thinly sliced spinach
- 1 pint cherry tomatoes, halved or quartered, depending on size
- 2 cups shredded zucchini (about 2 small zucchini)
- 1 cup freshly grated parmesan cheese
For the dressing:
- 1/3 cup olive oil
- 1/4 cup sour cream
- 1 1/2 tablespoons red wine vinegar
- 3 tablespoons water
- Zest of 1 lemon
- 2 cloves minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Add the kale, spinach, tomatoes, zucchini, and cheese to a large bowl.
Whisk the olive oil, sour cream, red wine vinegar, and water in a small bowl. Stir in the lemon zest, garlic, and salt and pepper until completely combined.
Add the dressing to the slaw, toss until evenly coated, and serve!
Summertime produce is HERE, in all its glory.
Juicy, sweet, bright red tomatoes.
An ABUNDANCE of summer squash – the gift that keeps on giving.
Stone fruit everywhere, so ripe and succulent, the juices dribble down your chin with every bite.
Bundles of fragrant herbs, growing like weeds, ready to be tossed into salads, soups, and pestos.
Can you tell I LOVE summer??
One of the easiest ways to use up a TON of summer tomatoes and squash is with a gratin.
Simply slice all the veggies nice and thin, arrange in pretty layers, and top with olive oil, salt and pepper, garlic, fresh herbs, and cheese.
Bake for about 30 minutes, then serve!
It’s an impressive side dish that lets the flavors of the vegetables take center stage.
If you really want this dish to wow you, take the extra time to pick up some produce from your local farmers market. You won’t regret it!
Tomato, Zucchini, and Yellow Squash Gratin
- 1 pound cocktail tomatoes, sliced 1/4 inch thick
- 1 pound zucchini, sliced 1/4 inch thick
- 1 pound yellow summer squash, sliced 1/4 inch thick
- Generous drizzle of extra virgin olive oil
- 6 cloves garlic, minced
- 1 tablespoon minced fresh thyme
- Kosher salt
- Freshly cracked black pepper
- 2/3 cup shredded Romano cheese
Preheat the oven to 400 degrees Fahrenheit.
Get out a large 4.5 quart pyrex baking dish. Working in rows, alternately layer the slices of zucchini, yellow squash, and tomato. Prop the slices up a little bit so that the start of each row is leaning against the edge of the pyrex dish at an angle (this makes it easier to layer the slices).
Once you have filled the baking dish, drizzle each row with a generous pour of extra virgin olive oil (this will help prevent the gratin from drying out).
Next, sprinkle the whole dish with the minced garlic and thyme. Season generously with kosher salt and ground black pepper, then sprinkle the Romano cheese over the top.
Place the whole dish in the oven, and bake for about 30 minutes, or until the cheese is just starting to turn golden. Remove from the oven and let rest for at least 5 minutes before serving.
This recipe is one of those easy weeknight side dishes that is inexpensive and super delicious.
It’s just sauteed power greens and mushrooms, seasoned simply with some fresh lemon juice and garlic.
The mushrooms require a little patience, since it’s important to let them cook long enough to get nice and golden and move past the rubbery stage ;), but once the mushrooms are done, the garlic and greens cook up within minutes and you’re ready to serve.
If you’re one of those people who doesn’t enjoy prep-work, then this recipe is for you.
Just pick up a giant 1 lb bag of Earthbound Farm’s Power Greens (they’re prewashed, so you don’t have to worry about that), another pound of pre-sliced mushrooms, and literally all you have to chop for this side dish is a few cloves of garlic.
Can’t get much easier than that.
When it’s ready, you’ll have a giant pot of satisfying greens and mushrooms to go with your main dish.
I served these greens as a side to decadent pasta, but it also goes well with some brown rice and a simple protein, like Classic Roasted Chicken or Seared Pork Chops with Mustard Pan Sauce. Enjoy!
Sauteed Power Greens and Mushrooms
- 1/4 cup extra virgin olive oil
- 1 lb white button mushrooms, sliced
- 6 large cloves garlic, thinly sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 lb Earthbound Farms "Power Greens" or other blend of greens (spinach, chard, kale, etc.)
- Juice of 1/2 lemon
- Extra virgin olive oil, for drizzling
- Maldon sea salt, for sprinkling
Add the olive oil to a large enameled dutch oven and warm over medium-high heat. Add the mushrooms and cook, stirring occasionally, for about 15 minutes or until the mushrooms are very well browned. (Don't skimp on this step!)
Add the garlic, kosher salt, and ground black pepper to the dutch oven, reduce the heat to medium, and let cook for about 1 minute, stirring constantly, until fragrant.
Next, add several large handfuls of power greens to the dutch oven. Stir with a spatula and let wilt slightly, then keep adding more greens until they all fit in the dutch oven.
Continue cooking and stirring until the greens are wilted but still bright green.
Turn off the heat, squeeze the fresh lemon juice over the top, drizzle with a little extra olive oil, and a sprinkle of Maldon sea salt. Serve right away!