From the Cabin Kitchen.......Raw Tuscan Kale Salad with Walnuts

Growing up in North Carolina, I'm no stranger to greens. Collard greens, mustard greens, turnip greens, and the ever elusive creasy greens were all frequent fare at my mother's table. My mom is an amazing cook, the kind of cook whose best dishes are prepared without the faintest glance at a recipe. Her biscuits are light, fluffy, wondrous really, and certainly no one would want to take her on in a pound cake bake off. Except maybe my sister, who inherited that powerful baking gene (I, unfortunately, did not). However, when it comes to cooking greens, my mother is a helpless victim of her culinary culture. Here in the south, greens get a raw deal. Or to be more accurate, just the opposite of a raw deal, because more often than not, their poor sad fate is to be pressured to death in the pressure cooker until they are soggy, dull, and completely void of any life (or nutrition). It's a cruel end for one of the healthiest foods in existence.

That's not to say that I didn't like them growing up, despite their limp, lifeless appearance. Actually, not knowing any other alternative, I loved them. And, truth be told, even today, when cooked by my mother or grandmother and served with a big pot of beans and some piping hot cornbread, I still like them that way. Although I think it has more to do with the happy, comforting childhood memories associated with them than actual epicurean delight.

But, of course, I don't cook them that way in my own kitchen. For one thing, it's entirely too much work (and I have that nagging, unconquerable fear of the pressure cooker). And, mainly, as we've already determined, to cook them to death robs them of both flavor and nutrition. Usually, I just chop them up and saute them in my cast iron skillet with some olive oil and salt, topped off with a squeeze of fresh lemon juice and a twist of freshly ground pepper. However, this recipe has opened my eyes to the joys of raw greens: specifically, kale.

I don't remember eating kale when I was growing up, although I'm not sure why. It actually didn't enter my cooking repertoire until a few years ago, but now, kale holds the place of honor as my favorite of the greens. This recipe is a perfect showcase for a crunchy, verdant bunch of fresh kale, so readily available at the farmer's market right now. I found the recipe over at 101 cookbooks (still holding strong as my favorite cooking blog of the moment), taken from Melissa Clark's new cookbook: In the Kitchen With a Big Appetite. A salad like this is made to be tweaked to your personal tastes and preferences, so I made a few very minor changes, using Parmesan cheese instead of pecorino (but that was mostly just because it was what I had on hand without running to the store, not any aversion to pecorino, which I'll definitely try next time) and the addition of toasted walnuts to make it a bit heartier. And to indulge the walnut kick I've been on for awhile now. I don't know if it's pregnancy related or not, but I just can't get enough walnuts! With the walnuts, this salad is a perfect light lunch by itself, or perhaps as an accompaniment to a hot bowl of soup for dinner.

Raw Tuscan Kale Salad
Modified from In the Kitchen With a Big Appetite via 101 Cookbooks

• 1 bunch Tuscan kale
• 2 thin slices of country style bread, or two handfuls of good, homemade coarse breadcrumbs
• 1/2 garlic clove
• 1/4 tsp. kosher salt, plus a pinch
• 1/4 cup (or a small handful) grated pecorino cheese (or Parmesan if that's what you have on hand), plus additional for garnish
• Freshly squeezed juice of one lemon (scant 1/4 cup)
• 1/8 tsp. red pepper flakes
• Freshly ground black pepper to taste
• 1/2 cup toasted walnuts

Trim the bottom few inches off kale stems and discard. Slice kale into 3/4 inch ribbons. You should have about 4 or 5 cups. Place in large bowl.

If using bread, toast in oven and then pulse in food processor into coarse crumbs. Toast walnuts at the same time (watch them closely and don't let them burn, ahem...)

Mince garlic and 1/4 tsp. salt into a paste (use either a mortar and pestle or the back of your knife). Add 1/4 cup cheese, lemon juice, pinch of salt, pepper flakes, and freshly ground pepper. Whisk together, then slowly pour in olive oil, whisking continuously to combine. Pour dressing over kale and toss very well (dressing is quite thick and will need to be tossed quite a bit to coat kale thoroughly). Let salad sit for five minutes or so, then serve topped with breadcrumbs, walnuts, additional cheese, and a drizzle of oil.