When I picked up something called Dwarf Siberian Kale at the Trifecta Ecosystems FreshCSA, I googled it looking for an intriguing recipe for it. I found one on the Internet from Vegetariantimes for Kale Salad with Pomegranate and Maple Pecans.
The recipe calls for 1/2 cup of pecans to be tossed in 1 T of maple syrup, 1 tsp of olive oil, 1/2 tsp salt and 1/4 tsp cayenne. This is then baked for 12 min in a 350F oven on a parchment paper lined baking sheet, stirring halfway through.
The kale is cut away from the top stems, then stacked, rolled and sliced perpendicular to the roll into thin ribbons (which is to chiffonade). The kale is then tossed with a vinegarette of a small minced shallot, 2 T of balsamic vinegar, 2 T of olive oil, and salt and pepper.
This is then topped with the pecans, a quartered and sliced apple, 1/2 cup of pomegranate seeds and 1/3 cup of shaved Gouda. I made this last night. Here it is plated:
This was great. I particularly like the combo of maple syrup and cayenne on the pecans: sweet with a bite. I decided to make it again tonight with some of the other greens I picked up in my FreshCSA from Trifecta. I didn't have any apple or pomegranate, so used dried currants instead.