The Condiment Queen, that’s what I call my mom. At any given moment she has no less than 100 condiments lining the door of her refrigerator. Growing up, we always had at least ten varieties of mustard, ample obscure relishes, and enough barbeque sauce to smother 50 pigs … yet (due to raising four teenagers & a revolving door of their hungry friends) we were almost always out of milk, bread, and other essentials.
She loves her condiments so much, she even travels with them. Last week I peeked into the back of my refrigerator to see a jar of orange marmalade. I didn’t buy that, I thought. My mom always has orange marmalade in her refrigerator though. She must have traveled all the way from Denver to Dallas with it the last time she visited, in fear, I’m sure, that there might be a shortage of condiments in my fridge.
In honor of my Condiment Queen mama and her beloved orange marmalade, I used the remainder of the jar to dress the salad at our Easter lunch. The sweet dressing went perfectly with the slightly bitter massaged kale greens, dried cranberries, and slivered almonds. It would be great on spinach or mixed greens too if we haven’t sold you on the delicious wonders of one of the most nutrient dense foods on the planet yet (at least according to the Whole Foods Aggregate Nutrient Density Index.)
Cranberry Orange Kale Salad
Serves ~ 6
1 bunch of kale, washed & dried
2 T. orange marmalade
3 T. olive oil
1 T. apple cider vinegar (or white wine or regular vinegar)
2 T. orange juice (I used one clementine)
Salt & pepper to taste
A handful of slivered almonds
A handful of dried cranberries
First, take your clean and dry kale and massage it with your hands for a few minutes until it looks like it has been lightly sauteed. It will significantly reduce in size and soften up quite a bit. Think deep tissue massage. Kale is tough and can take a nice firm touch.
(As is, kale is very fiberous and takes a long time to chew, but massaging kale breaks down the fibers and makes it nice and soft like sauteed kale with all the benefits of eating raw greens.)
Next, mix the marmalade, olive oil, vinegar, orange juice, and salt and pepper together. Taste for seasoning. Toss the kale with the dressing. Top with slivered almonds and dried cranberries.
Make this a main dish for 2-3 people by serving it on a bed of quinoa, or topping with grilled tofu, chicken (or vegan chick’n strips).