Shredded Kale Salad with Turkey Skin Cracklings Recipe

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Shredded Kale Salad with Turkey Skin Cracklings
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Ingredients
8
Count
Nutrition
766
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Remove frozen skin from plastic bag and cut it into roughly 3/4-inch pieces (about 1 1/4 cups).
  2. Combine the skin, 1 cup water, and 1/4 teaspoon salt in a 2- to 3-quart heavy saucepan and briskly simmer mixture, stirring occasionally (the skin tends to stick to the bottom), until water is evaporated and cracklings begin to fry in their own fat (you'll hear the sizzling), about 15 minutes.
  3. Reduce heat and continue to fry the cracklings slowly, stirring frequently, until deep golden and crisp, about 10 to 20 minutes longer.
  4. Using a slotted spoon, transfer them to paper towels to drain. Taste and season with salt, if necessary. Reserve or discard fat remaining in pan as you wish (see Cooks' Notes).
  5. While cracklings are cooking, cut the center rib from the kale and discard, then thinly slice the leaves crosswise.
  6. Whisk together lemon juice, mustard, and 1/4 teaspoon salt in a large bowl. Add the oil in a stream, whisking, and whisk dressing until it is emulsified.
  7. Add kale and toss to coat with dressing.
  8. Sprinkle cracklings over salad and grind pepper to taste over it. Toss again just before serving.
  9. Cooks' Notes: •When freezing the skin, try to spread out the pieces as thinly as possible in a resealable plastic bag to make them easier to cut after you remove them from the freezer. If you can't cut the skin right away, straight from the freezer, wait just a couple of minutes; it thaws fast. •Cracklings can be cooked 2 days ahead. Cool, uncovered, then chill, covered. Reheat in a small sheet pan in a 325°F oven or in a small heavy skillet on top of the stove. •Turkey fat, like all poultry fats, contains palmitoleic acid—a monounsaturated fatty acid—that is thought to boost the immune system. The rendered fat remaining from making the cracklings can be used to sauté vegetables to give them an extra-savory flavor. •The kale can be washed and dried a day ahead and kept chilled in a resealable plastic bag. The trimmed leaves can be thinly sliced 4 hours in advance and kept chilled in the same bag.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 766.21 Kcal (3208 kJ)
Calories from fat 648.73 Kcal
% Daily Value*
Total Fat 72.08g 111%
Cholesterol 207.25mg 69%
Sodium 131.02mg 5%
Potassium 491.38mg 10%
Total Carbs 5.25g 2%
Sugars 0.06g 0%
Dietary Fiber 0.01g 0%
Protein 24.36g 49%
Vitamin C 68.8mg 115%
Vitamin A 0.6mg 19%
Iron 2.3mg 13%
Calcium 110.4mg 11%
Amount Per 100 g
Calories 290.61 Kcal (1217 kJ)
Calories from fat 246.05 Kcal
% Daily Value*
Total Fat 27.34g 111%
Cholesterol 78.61mg 69%
Sodium 49.69mg 5%
Potassium 186.37mg 10%
Total Carbs 1.99g 2%
Sugars 0.02g 0%
Dietary Fiber 0g 0%
Protein 9.24g 49%
Vitamin C 26.1mg 115%
Vitamin A 0.2mg 19%
Iron 0.9mg 13%
Calcium 41.9mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.3
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Total Fat

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