{"id":3789,"date":"2014-01-13T05:48:31","date_gmt":"2014-01-13T13:48:31","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=3789"},"modified":"2017-02-18T14:08:22","modified_gmt":"2017-02-18T22:08:22","slug":"black-garlic-kale-salad","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/black-garlic-kale-salad\/","title":{"rendered":"Black Garlic & Cranberry Kale Salad"},"content":{"rendered":"

That’s it. I am officially declaring black garlic<\/em> the ingredient of 2014. The momentum behind this ingredient has picked up over the last year and I’m telling you – it’s going to explode in 2014. After holding out for so long, I finally bought some and started experimenting. It’s amazing. Because black garlic is basically regular garlic that has been fermented, the flavors are soft, caramelized, and complex. Sub this for regular garlic and your dishes instantly rise a few notches on the fanciness scale. <\/p>\n

That’s exactly what we’re doing with this kale salad. It’s just a few ingredients and a few minutes of cooking, but the rich black garlic is simmered with acidic vinegar and tart berries for a very deep flavor profile. The garlic deserves all the credit, but you can let people think it was your culinary expertise that made this magic happen. I can keep a secret if you can… <\/p>\n

I originally shared this recipe with Dianna over at Chard In Charge<\/a>. In addition to having by far the most awesome name in the history of food blogs, she creates some pretty amazing recipes too. Last week, she featured me in an interview where I share my original inspirations for cooking and more. If you’ve always wondered what vegetable I’d most like to become, read the interview on Chard in Charge<\/a>. <\/p>\n

\"Black<\/p>\n

Makes 2 servings<\/em><\/strong><\/p>\n

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Ingredients:<\/h4>\n
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