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User:Jukeboksi/Kitchenblog
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=== Roast kale salad === 2018-09-01 [[File:Garden-communal-kale.jpg|thumb|right|360px|Communal garden of the neighbourhood got some flowers and also some edibles.]] I harvested some nice fresh kale from the neighbourhood communal garden and decided to try to make my mom's roast kale salad and it turned out fine. This recipe '''serves 4'''. *[[Class]]: salad *[[Preparation]]: under half an hour *[[Skill requirements]]: low *[[Hardware]]: [[oven]], [[frying pan]] *[[Clean up]]: low *[[Cost]]: medium *[[Groups]]: [[vegan]], [[vegetarian]], [[Halal]], [[Kosher]] *[[Main season]]: End of summer *[[Performance]]: Really nice [[File:Food-toasted-kale-salad.jpg|thumb|left|360px|The roast kale salad is best served immediately so the kale is crunchy and warm.]] * Take approximately 700g of kale, two big red onions, one big garlic and 5 plums * Tear the kale to small pieces leaving the leaf stems out * Mix the kale with a little bit of oil and press most of the garlic with a garlic press and toss the ingredients in the bowl * Heat the oven to 200C and the frying pan hot. * Dice the red onions and chop the rest of the garlic. * Slice up the plums removing the pits. * Roast the kale in the 200C preheated oven for 9 minutes while sautéing the red onions on the frying pan. Add in the chopped garlic when the red onions are half sautéed. * Build the salad with the roast kale on bottom, then the fried red onions and the plums on top Credits: I got this recipe from my mum who got it from the Helsinki community college cooking class.
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