Recipe: "All Kale The Queen!" Greenest Green Dressing

Right about this time of year, I start craving some color on my plate and tang on my tongue. I know, I know. I live in Hawaii, where access to both color and flavor is a year-round food affair. Still, 46 years of living in cold climates, living on heavy, hearty, beige winter foods doesn’t die so easily.

Enter the Queen of Green! Super easy and quick to blend up, this sassy stuff will perk up your plate and your palate in no time. I like it extra tangy, so that is reflected in the basic recipe below, but feel free to adjust the ingredient amounts to suit your mood. All quantities are estimates… so make it your own and ENJOY!

Basic recipe:

1 cup packed rough chopped kale leaves (stems removed)

1/4 cup rough chopped yellow onion

1 clove garlic, sliced in to several pieces

1 - 2 t honey

1 T plus 1 t apple cider vinegar

1/4 - 1/2 cup water

juice of 1 small lemon

1/4 - 1/3 cup mild flavor EVOO

1/2 - 1 t salt

a few grinds of fresh pepper

Modifications:

substitute green onions, sweet onions, or chives for part of yellow onions

substitute tarragon vinegar for some of apple cider vinegar

for vegan, substitute other sweetener for honey

add 1/2 - 1 t prepared mustard

add 1/4 avocado for creaminess

add a squirt of liquid aminos/soy sauce, a spoonful of miso, or an anchovy fillet to add umami

add a piece of fresh jalapeño for kick

add a few sprigs of other fresh herbs, like parsley or basil

Technique:

Pop it all in a blender and blend until pureed. Taste and adjust flavor and thickness. Great on greens and veggie salads, also as a drizzle for roast potatoes. Particularly good to balance a meal of heavier, fattier foods.