Kale Salad with Potatoes and Cheddar

And Sweet Corn!

My BFF brought me a stalk of kale from her own garden. Calling it a stalk is the wrong word for it. A piece of a palm tree describes it better. It took a bit of work to get the dirt and the green maggots out. I needed to wash the greens a lot. 2 pieces went into a bag to eat raw, the bigger amount was cut off the stems and blanched in salted water for 4 min. An ice bath helped with keeping the leaves green.

There are traditional ways to cook it. They all come from the north of Germany. They are very hearty and often eaten with a lot of beer and clear Schnapps. Pork meat and sausages are cooked with the kale there.

I wanted Kale a lot less fatty and took one raw piece and cut it with a knife in thin strips. I boiled 2 potatoes and placed them with sweet corn out of a can in a bowl. A bit of Cheddar cheese went in too.

The salad dressing was rich and creamy.

Recipe for 1 as a main meal or 2 as a side:

1 piece of kale stalk, 1 spring onion, 2 medium potatoes cooked, 1 small can of sweet corn, 40 g shredded Cheddar cheese

dressing:

1 tsp Dijon mustard, 2 tsp creme fraiche, 2 tbsp sunflower oil, 2 tbsp white balsamic vinegar, 2 tbsp water,

Smoked sea salt, pepper, dried salad herbs, a dash agave syrup.