Black Kale Recipe

Place the huckleberries, apple cider vinegar, Dijon mustard, honey (or maple), salt, and pepper in a blender or food processor.

Blend until smooth, about 20–30 seconds. If the mixture is too thick, add up to 1 tablespoon warm water and blend again to reach a pourable vinaigrette consistency.

With the blender running on low, slowly stream in the extra-virgin olive oil to emulsify the vinaigrette, about 20–30 seconds more. Taste and adjust seasoning, adding more salt, pepper, or honey if desired. Set aside at room temperature.

Heat a medium skillet over medium heat and add 1 tablespoon olive oil.

Add the drained hominy to the hot skillet and spread into an even layer. Let cook undisturbed for 2–3 minutes to develop light color, then stir or toss.

Sprinkle ground cumin, smoked paprika, ground coriander, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over the hominy. Continue cooking and stirring occasionally until the hominy is warmed through and lightly toasted, about 6–8 minutes total.

Remove from heat, stir in 1 tablespoon fresh lime juice, and taste; adjust seasoning if needed. Transfer to a bowl and keep warm.

Prepare the kale: place the chopped black kale in a large bowl. Sprinkle 1/2 teaspoon fine sea salt over the leaves.

Massage the kale with clean hands for 2–3 minutes until the leaves darken and soften (this reduces bitterness and makes them more tender).

Add the warm spiced hominy to the massaged kale and toss to combine. The warmth will further wilt the kale slightly.

Drizzle about 3 tablespoons of the huckleberry vinaigrette over the kale and hominy, toss gently to coat. Taste and add more vinaigrette as desired (reserve any extra vinaigrette for serving).

Scatter the crumbled farmers cheese and toasted pepitas over the top. Season with additional salt and freshly ground black pepper to taste.

Garnish with microgreens or pea shoots if using and serve immediately.