Combine first 5 ingredients, stirring until sugar dissolves. Add kale and chard; toss. Let stand 10 minutes.
Heat a skillet over medium heat. Add kernels; cook 5 minutes or until brown, stirring frequently. Add kernels, onions, and cheese to greens; toss.
Variation Spicy Soy: Combine 1 tablespoon rice vinegar, 1 tablespoon lower-sodium soy sauce, 2 teaspoons dark sesame oil, 1/2 teaspoon brown sugar, and 1/4 teaspoon chili garlic sauce in a bowl. Add 4 cups torn kale, 2 cups torn Savoy cabbage leaves, 1 cup shredded carrot, 1 cup sliced red bell pepper, 1/2 cup sliced radish, and 1/4 cup chopped cilantro; toss. Let stand 8 minutes. Serves 6 (serving size: 1 cup) Calories 60; Fat 2g (sat 3g); Sodium 136mg
Variation Greek-Style: Combine 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon sugar, and 1/2 teaspoon pepper in a bowl, stirring until sugar dissolves. Add 4 cups torn kale and 2 cups torn Swiss chard; toss. Let stand 10 minutes. Add 1 cup chopped English cucumber, 1 ounce crumbled feta cheese, 1/4 cup sliced green onions, and 10 kalamata olives, pitted and quartered. Toss. Serves 6 (serving size: 1 cup) Calories 79; Fat 3g (sat 3g); Sodium 200mg
Variation Apple-Walnut: Combine 1 tablespoon cider vinegar, 1 tablespoon walnut oil, 1/2 teaspoon kosher salt, 1/2 teaspoon brown sugar, and 1/2 teaspoon pepper. Add 4 cups torn kale and 2 cups torn Swiss chard; toss. Let stand 10 minutes. Add 1 cup sliced Granny Smith apple, 1/2 cup sliced celery, 1/4 cup sliced red onion, 1 ounce crumbled blue cheese, and 2 tablespoons toasted walnuts; toss. Serves 6 (serving size: 1 cup) Calories 94; Fat 6g (sat 3g); Sodium 278mg
Maybe it's in order to keep them "light" but I often find CL's salad dressings to be woefully under-dressed, and this was no exception. I'm not saying I like a salad swimming in dressing, but 2 TBSPs of dressing for 6 cups of very assertively flavored greens is almost useless. At the very least, double the dressing. You might also want to make a better dressing. The 1:1 ratio here basically leaves you with something more akin to a splash of lemon juice than anything resembling a dressing. My go-to, super-easy lemon dressing is just a 2:1 mix of good EVOO and fresh squeezed lemon juice with a dash or two of salt and pepper to taste, a pinch of sugar, and a peeled, lightly-crushed, garlic clove. Shake and let sit for about 15 minutes for the garlic to infuse the dressing and...voila...a much better dressing than what's here. Considering that the variations of this recipe also use a 1:1 ratio, I can't imagine they're much better.
Made the Greek version to go with CL's feta stuffed turkey burgers and roasted sweet potatoes. It was absolutely the best kale salad I've ever had. A good technique to know, though, is that you should rub the kale gentley with the oil and lemon for about five minutes. Just rub it between your hands. It breaks it down and makes it tender and sweet.
I was really loving this. I was worried it would be bitter, but it was not. I mixed it with spring mix instead of Swiss chard. I added sliced almonds since I didn't have pepitos. Will add to my salad rotation.
I was surprised how much I enjoyed this! I did use spinach instead of swiss chard because it was on hand, also, used toasted almonds and regular onion, but it was very tasty, and am making it again tonight!
I made a few substitutions, but we loved this. Used fresh kale from our garden (no Swiss chard). Substituted "Tuscan" flavored EVOO (you could use regular and add a little garlic and herbs), fresh sweet onions from the garden and toasted pecans because I didn't have pepitos, and shredded parmesan. Yum - will be making this again, because it is easy to use what you have and make a great salad!