Kale Salad with Uniekaas Reserve and Walnuts
Posted By Savita
A glass of Pinot Grigio, Kale Salad with some grilled meat and you are set for an amazing weekend dinner. Two star ingredients in today’s salad: Uniekaas (or Unie Kaas) Reserve Cheese and Kale. I am fond of sharp cheeses; sharp cheddar and Gouda always top the charts but don’t know what prompted me to pick up this piece of cheese at market, I believe, it was the aroma. Later I learned, UnieKaas Reserve is the authentic naturally-aged Dutch Gouda, made with raw cow’s milk and aged for 18 months to 2 years under natural temperatures, so aromatic and perfect for snacking. Slice it paper thin, find a nice white wine like Sauvignon Blanc, Shardonnay or Pinot Grigio and you’re set.
Kale, it keeps coming and leaving our menu very often. I start getting Kale in groceries and after a few weeks my husband declares – “Enough of Kale - not anymore!!” - No more Kale for few weeks or a month or two sometimes. Then, we will start making Kale again. Every time we start again, I keep few new recipes in mind to try – because that’s my only chance to cook Kale (hmm, not really), because new recipes can help me keep these healthy leafy greens longer in my menu. I love Kale, it is just I have picky eater at home.
Yesterday, I made this garlicky Kale topped with Uniekaas Reserve, offered him some and I was waiting for his reaction when he said “it tastes good” – mission accomplished :). if you can't find Uniekaas Reserve, use any good quality Gouda for this recipe.
Kale, it keeps coming and leaving our menu very often. I start getting Kale in groceries and after a few weeks my husband declares – “Enough of Kale - not anymore!!” - No more Kale for few weeks or a month or two sometimes. Then, we will start making Kale again. Every time we start again, I keep few new recipes in mind to try – because that’s my only chance to cook Kale (hmm, not really), because new recipes can help me keep these healthy leafy greens longer in my menu. I love Kale, it is just I have picky eater at home.
Yesterday, I made this garlicky Kale topped with Uniekaas Reserve, offered him some and I was waiting for his reaction when he said “it tastes good” – mission accomplished :). if you can't find Uniekaas Reserve, use any good quality Gouda for this recipe.
Total Time:
Prep Time:
Cook Time:
Cuisine:
American
Category:
Salad
Serves:
2
Ingredients
- 1 lbs Kale (about a bunch)
- 1/2 Cup Gouda Cheese (I have used aged dutch Gouda Cheese - Uniekaas Reserve)
- 1/4 Cup Walnuts
- 1/4 Cup Pumpkin Seeds
- 1 Cup Corn (Roasted on open flame)
- 1/2 tsp Salt
- 2 Garlic (cloves)
- 1/2 tsp Red Pepper Flakes
- 1/2 tbsp Lemon (juice)
- 1 tbsp Olive Oil
Directions
- 1. Prepare the corn - Roast corn on the cob on open flame (about five minutes). Remove the kernels from cob with sharp knife and set aside.
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2. Prepare the nuts – I prefer nuts raw or sprouted rather then toasted. SO if you making this kale salad for every day lunch or dinner, I suggest you keep them raw. Just a rough chop and they are delicious. For guests in dinner parties, you can toast nuts in dry pan for 3-4 minutes until they are crisp or toast in 350 F preheated oven, on a baking sheet for 10 minutes, tossing once. Let cool and coarsely chop. -
3. Prepare the Kale – Wash the kale and remove ribs from big kale leaves. I generally find it easy to just tear them off. Slice it into thin ribbons slices. One thing I learned in process of eating Kale, nice and thin sliced kale leaves blend very well with toppings, cook evenly. -
4. Saute - Heat oil in a big pan, add garlic and let it heat up a bit. 30 seconds. Add red pepper flakes and let it heat up and flavor the oil (another 30 seconds) -
5. Add Kale leaves and toss to mix in the garlic oil. Cook for about 6 minutes -
6. Mix in corn kernels, salt and lemon juice and toss to combine. -
7. Serve - Transfer kale in serving platter, top with nuts and Uni Kaas cheese. Serve this salad warm because cheese will slightly melt with warm kale and really enhance its taste. Enjoy!!
Savita's Recipe Notes:
One thing I have learned in this Kale Game, Kale has to be cut very neat. Earlier, I used to just tear of the ribs and chop roughly. Now, I slice it to very even ribbons that solve twin purpose: Kale cook and look nice and even picky eaters like it. So next time you make Kale, follow this suggestion and let me know how it goes for you.© Chef De Home. Post content including video and photos are copyright protected.
4 Responses
Erien
I found you on google+, you have a great blog and your Kale Recipe looks easy to make, nice Kale collection.