My daughter, Kari and I share a taste for raw greens and herbs, especially Lacinato Kale aka “Black Kale”. We will literally pick mustard greens, which are pretty darn spicy, wash them and have a few leaves right off the bat. Now, this was my grandfather’s favorite way to eat. With him it was green onions, tomatoes, and cucumbers uncooked raw with vinegar and a lil salt and a generous amount of black pepper. Now if you came up like I did, then you know the idea of raw greens ain’t really flying in a black household, where greens are simmered a minimum of 2+ hours in some combination of water and smoked pork or fatback. So when I start talking that “new jack/fancy” cooking which is how my mother refers to anything my household cooks and eats, I always tease her that she is missing out on some good eats, because she “couldn’t hear me” through all the noise of her generational cooking hang-ups. Now I don’t sing as well as my man Eric “Erro” Roberson, but his song is so apropos in this case. The chorus goes like this:
Black Kale Salad w/ Farro and Cherries
- 1 bunch Black Kale (or collards) sliced into thin strips
- 1 cup Fresh cherries pitted and sliced
- 1/4 cup Fresh pear diced
- 1 cup farro or preferred grain
- 2 tbsp cider vinegar
- 1 whole lime
- 1 tbsp olive oil
- Salt and Pepper to taste
- 1 tbsp Sliced Almonds optional
Boil farro according to package directions, set aside and let cool.
Make vinaigrette by mixing vinegar, oil, lime juice and salt and pepper.
combine vinaigrette with kale, cherries, pears, and farro, then refrigerate for at least two hours. (The longer the better) Serve with sliced almonds for additional texture.