MEL × RIVERBEND: Quick-pickled kale & new potato salad
RECIPE SPONSORED BY RIVERBEND GARDENS
Quick-pickling is one of those things I discovered out of necessity. I love red onion you see, however for Tom they are indigestible in their raw form. So, I started looking into ways I could incorporate them into our salad without giving him indigestion. After much googling and pinterest-ing, enter quick-pickling.
The first time I attempted it, I did it with white vinegar. I chopped the red onions finely, set them at the bottom of a bowl and tossed them with a splash of vinegar. I let them sit a bit while I prepared the remaining components of our meal. When I returned to them and did a taste test, I thought they turned out a little too far on the tangy side and made the whole experience a little abrasive. However, I knew it was on to something. It just needed some finessing.
My preferred quick pickling vinegar
These days, I tend to reach for wine vinegar, rice vinegar or apple cider vinegar for quick pickling. They all have a slightly different taste and are somewhat softer and more rounded out in flavor than white vinegar. Since they all have different tastes (and this is also true when you change from brand to brand) this may require some experimentation of your own, but for the sake of this recipe, I used the slightly fruitier Bragg apple cider vinegar.
Moving on from red onions, I figured if this works for them it must work for other things as well (and it does)! I’ve now quick pickled carrots, garlic scapes, cukes, zucchini and most recently kale.
About this recipe:
It’s simple. Much like the rest of my kitchen.
However, it’s the small details and technique which elevate this dish past being another simple salad. The kale gets softened by the vinegar & salt, as do the red onions. The potatoes are quickly boiled then pan seared to create a golden exterior and a fluffy soft middle.
Topped with the nutty roasted pumpkin seeds and the crunchy salt flake finish, it makes for the perfect side dish on a barbecue night or a fantastic base for a weekday bowl.
1 bunch kale
3 T apple cider vinegar
1 golf ball sized red onion
1/2 C pumpkin seeds
1 T butter
2 T olive oil
Sea salt for finishing
10 min PREP + Cook 20 mins
- Rip the kale into bite size chunks, reserving the stems for later use.
- In a medium bowl, place kale, thinly sliced red onion, apple cider vinegar, 1 T olive oil and a pinch of salt.
- Mix well by hand making sure all the kale & onion is well coated.
- Place potatoes in a pan with enough water to cover half way up the potatoes.
- Boil for 10 minutes, turning halfway then drain.
- Add butter & remaining olive oil then pan fry over medium for 5 minutes.
- Chop the kale stems to the size of a large pea,
- Flip the potatoes over, add the pumpkin seeds & kale stems.
- Once the potatoes are golden on both sides, remove from the pan, chop them up (careful not to burn yourself) and toss with the kale.
- Serve warm or cold, enjoy!