Some food trends just make sense. Hummus? It's creamy deliciousness you can scoop up with something salty. Cupcakes, donuts and monster treat hybrids? Obviously! We don't need to question why they're popular. But kale — left untreated — is a tough, bitter pill to swallow. It's a touted as a superfood, sure, but there are a lot tastier ways to get your health on.
But kale — treated right, with lots of flavorful toppings — makes for a hearty, delicious and satisfying side. It can hold up to a lot, so pile on the toppings! Spicy, carmel-y cashews, sweet and tangy cranberries and sharp, full-flavored fontina make eating your greens worth your while. Top it all off with a mustard-maple vinaigrette and you've got the perfect side dish for Friendsgiving.
- 3 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 teaspoon curry powder
- ½ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- 1 tablespoon olive oil
- salt & pepper
- 1 ½ cups roasted unsalted cashews
- ½ cup olive oil
- ½ cup apple cider vinegar
- 1 teaspoon lemon juice
- 2 tablespoons maple syrup
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 tablespoon minced garlic
- kale with ribs and stems removed
- ½ cup dried cranberries
- ½ cup grated fontina cheese
- Heat brown sugar and spices over medium heat, stirring constantly until melted.
- Remove from heat immediately and stir in cashews. If mixture becomes too sticky, add a swirl of olive oil and toss to coat. Sprinkle with salt and pepper.
- Let dry on a baking sheet and break apart when cool to the touch. Remove excess oil with a paper towel.
- To prepare the kale, remove stems and ribs and massage greens with your hands until soft.
- Vigorously whisk together salad dressing ingredients until incorporated.
- Toss together cashews, cranberries and cheese with vinaigrette.
Text and photos © Theresa Berens.