Holly's Kale Salad

by Holly C. Berman, EAMP, MSOM

I have enjoyed PCC's Emerald City Salad for years, (raw kale, fennel, red pepper and cooked wild rice). While visiting my parents in Florida recently, I found an even better summer kale salad at Whole Foods in Boca Raton: raw kale and chard, fresh peaches and candied pecans! I made my own creation this weekend, combining the two recipes. I lightly steamed the kale instead of raw, as it's easier to digest and there is conflicting information whether raw brassica vegetables like kale are bad for the thyroid. I served this with leftover chicken. I think chopped red pepper would be a nice addition as well.

HOLLY'S KALE SALAD

Candy the pecans, (see below).

1 bunch kale, (Lacinto is my favorite), lightly steamed. Place in a large bowl and allow to cool while you prep the other ingredients.

3 fresh, ripe peaches, peeled and cut up in chunks

1-1 1/2 Cups candied pecans (see recipe below)

1/2 Cup fennel root cut into 1/4" pieces

1 Cup wild rice (I usually cook rice with my homemade chicken bone broth)

Drizzle 2-3 Tablespoons each olive oil and vinegar, (I used red wine, but balsamic might be even better), over kale and massage into all of the leaves. Add remaining ingredients, stir and enjoy!

CANDIED PECANS

Roast 3 Cups raw pecan halves in frying pan for 5-10 minutes on medium-low heat, stirring frequently. Turn heat to low and add 3 tablespoons coconut oil, coating all of the nuts. Add 1/3 Cup maple syrup and coat all of the nuts. Stir in 2 teaspoons each salt and ground cayenne pepper. Enjoy!