Black Kale And Black Olive Salad Recipes

BLACK KALE AND BLACK OLIVE SALAD

Steps:

• Combine the kale, olives and cheese in a large bowl. Drizzle with the oil and vinegar, sprinkle with salt (not too much) and lots of pepper, and toss
• Taste and adjust the seasoning if necessary. Serve immediately or refrigerate for up to an hour.

KALE, AVOCADO, AND BLACK BEAN SALAD

Steps:

• Whisk olive oil, lime juice, jalapeno pepper, honey, cumin, coriander, and sea salt together in a bowl until dressing is smooth.
• Place kale in a bowl and sprinkle sea salt over kale. Massage salt into the kale until leaves are darker in color and fragrant. Drizzle enough dressing over kale to lightly coat. Gently fold in black beans, avocado, and feta cheese.
• Place pecans into a skillet and sprinkle sugar and 1/8 teaspoon salt over pecans; cook and stir over medium-low heat until fragrant and sugar is dissolved, 3 to 5 minutes. Cool pecans and chop.
• Distribute salad among serving bowls and top with toasted pecans and cilantro.

BLACK KALE SALAD

Steps:

• Chop all the vegetables (rinse the leeks, kale and cabbage but don't dry them).
• Warm 2 tablespoons of the oil in a heavy, wide skillet.
• Add the onions and leeks, and cook over medium-low heat until the onion is soft but not browned, about 12 minutes. Add the kale, cabbage, garlic, parsley and salt. Cook with the heat on low and the pan covered until the vegetables are soft and the volume greatly reduced, about 30 minutes.
• Add the beans, along with a cup or two of their cooking liquid. Simmer until the greens are completely tender, and season with salt and pepper. Serve with, or over, garlic-rubbed toast, drizzled with olive oil.

BLACK RICE, BEET AND KALE SALAD WITH CIDER FLAX DRESSING

Steps:

• Preheat oven to 400 degrees. Add beets to a sheet of parchment-lined foil. Crunch into a ball. Roast for 1 1/2 hours, until tender. Cool until comfortable to handle. Cut beets into bite-sized pieces or wedges. Add to a large bowl.
• In a medium pot, add rice and 1 1/3 cups water. Bring to a boil, reduce to a simmer, cover and cook for 40 to 45 minutes. Fluff with a fork and add to beets, along with kale and pecans.
• In a small bowl, whisk together all dressing ingredients or shake in a jar. Add to salad. Toss to combine, cover and refrigerate for at least 3 hours (overnight is best). Before serving, taste and adjusting seasoning if desired.
• This salad will keep in the refrigerator for 3 to 4 days.