Recipes from our Farms

Tuscan Kale Salad

This recipe, perfect for a summer picnic, is provided by Jenny Devivo, Chef/Educator/Food Security Advocate who teaches classes at The Farm Institute in Edgartown. Her culinary classes are for children, teens & adults, and focus on seasonal & locally grown ingredients using recipes & techniques that can easily be replicated in the home kitchen.

Tuscan Kale Salad with Golden Raisins, Parmesan, and Almonds

Juice of 1/2 lemon
1/2 shallot, chopped
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 bunches kale, stems removed, leaves shredded or finely chopped
2 tablespoons extra-virgin olive oil
1/3 cup sliced almonds, toasted
1/4 cup Golden Raisins
2 1/2 ounces Parmesan, shaved with a peeler

In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, raisins and Parmesan to kale; serve.