Tuscan Kale (Cavolo Nero) and Peach Salad with Cashews and Blue Cheese: Luscious!

Name: Tuscan Kale (Cavolo Nero) and Peach Salad with Cashews and Blue Cheese: Luscious!
Cuisine: European, Italian, Mediterranean
Ingredients: 8 ounces Tuscan Kale (aka Cavolo or dinosaur kale), thick stalks removed, leaves roughly torn into pieces; 1 ripe peach, halved, pitted and sliced; 2 tablespoons extra virgin olive oil; 1 garlic clove, sliced; 2 ounces cashews (I used roasted salted); 5 ounces good blue cheese (River Cottage suggests Benleigh Blue or another good crumbly blue cheese—or an ash-covered goat’s cheese); Salt and pepper

3 steps

Swaps: Substitute an apple or pear for the peach when the fruit isn’t in season; both work well.

Updated at: Wed, 28 Aug 2024 21:55:51 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories593.9 kcal (30%)

Total Fat48.7 g (70%)

Carbs17.6 g (7%)

Sugars7.9 g (9%)

Protein24 g (48%)

Sodium1293.4 mg (65%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

8 ouncesTuscan Kale

aka Cavolo or dinosaur kale, thick stalks removed, leaves roughly torn into pieces

1peach

ripe, halved, pitted and sliced

2 tablespoonsextra virgin olive oil

1garlic clove

sliced

2 ouncescashews

I used roasted salted

5 ouncesblue cheese

good, River Cottage suggests Benleigh Blue or another good crumbly blue cheese—or an ash-covered goat’s cheese

salt

pepper

Instructions

Step 1

Place a large saucepan over medium heat and add the olive oil. When hot, add the garlic and the cashews and cook, stirring, until the garlic takes on a little color.

Step 2

Add the kale and peach slices to the pan and turn up the heat to high. Cook briefly, stirring constantly, until the kale starts to wilt down. Remove from the heat and season with salt and pepper to taste.

Step 3

Transfer the salad to a warm platter, crumble over the blue cheese, and serve.