First Light Farm & Learning Center
  • Home
  • Our Farm
    • Meet the Farmers
    • Our Farming Practices
  • Learning Center
  • Participate
    • Stewards of the Farm
    • CSA
    • U-Pick
    • Mini Farm Program
    • Educational Classes
    • Team Meetings, Birthdays & Events
    • Fall Festival
    • Scarecrow Making
  • Recipes
  • Contact Us and Sign up for our Newsletter
  • Giving Campaign
  • Home
  • Our Farm
    • Meet the Farmers
    • Our Farming Practices
  • Learning Center
  • Participate
    • Stewards of the Farm
    • CSA
    • U-Pick
    • Mini Farm Program
    • Educational Classes
    • Team Meetings, Birthdays & Events
    • Fall Festival
    • Scarecrow Making
  • Recipes
  • Contact Us and Sign up for our Newsletter
  • Giving Campaign
Search by typing & pressing enter

YOUR CART

Massaged Kale Salad

From CCSA Member Annie Alidina

2 bunches kale
½ cup freshly grated Parmesan cheese
⅓ cup extra-virgin olive oil
¼ cup lemon juice
3 large cloves garlic, minced
1 tablespoon reduced-sodium soy sauce
1 minced anchovy fillet or ½ teaspoon anchovy paste (optional)
½ teaspoon freshly ground pepper
¼ teaspoon salt

Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired

​
Back to Recipes
Proudly powered by Weebly