Lunchbreak: Kale salad prepared by nana chef Jeremy Kiens

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Chef Jeremy Kiens

3267 S. Halsted Street
(312) 929-2486

Cinco de Mayo
Thursday, May 5
7:00 p.m.

Mother’s Day Brunch
Sunday, May 8
9:00 a.m. – 2:30 p.m.

Nana’s Kale Salad

3 cups kale, cleaned and dried
2 teaspoons extra virgin olive oil
1/2 avocado
1/4 teaspoon salt
1/2 lime, juiced
1/8 cup roasted red pepper
1/8 pickled red onion
8-10 grape tomatoes, halved
1 Tablespoon cotija or grated parmesan cheese

Roughly chop your kale. Combine kale, avocado, olive oil, lime juice and salt in a bowl. Massage together until kale breaks down.  Check seasoning. Salt if necessary. Add peppers, onions, and tomatoes and toss to combine. Transfer to a serving bowl. Sprinkle with cheese.

Roasted Red Peppers

Place peppers directly on the stove top over medium flame. Once charred, transfer to a bowl and cover to steam for 10 minutes. Remove  and discard the skins. Refrigerate for up to 1 week.

Pickled Red Onions

1 cup vinegar
1/4 cup sugar
1/8 cup salt
2 cloves garlic
3 chile de arbol
1/2 teaspoon peppercorns
1/4 teaspoon coriander
1/4 teaspoon mustard seed
red onions, thinly sliced

Add first eight ingredients to a non-reactive pan and bring to a boil. Simmer for 10 minutes. Pour into a medium size mixing bowl. Add 4 cups of cold water. Add onions and submerge. Refrigerate overnight.


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