Thistle Hill Taverns Kale Taco Salad

• 4 tomatillos, shelled and cleaned
• 3 poblano peppers
• 1 large white onion, diced
• 4 cloves garlic
• 1 cup cilantro, chopped
• 1 cup lime juice
• 1/2 cup queso fresco
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon cayenne
• Salt and pepper, to taste
• 1 (6-inch) corn tortilla
• 2 cups kale, torn and cleaned
• 3 tablespoons salsa verde dressing (recipe below)
• 3 tablespoons shredded cheddar cheese
• 1 tablespoon pickled jalapenos
• 1 tablespoon sliced black olives
• 1 tablespoon sour cream

1. In a 450F oven, roast poblanos, tomatillos, white onions and garlic.
2. Once roasted, let rest and cool to room temperature.
3. Blend all ingredients until nice and smooth.

peppers, white onion, garlic, cilantro, lime juice, queso fresco, ground cumin, ground coriander, paprika, cayenne, salt, corn tortilla, kale, salsa verde dressing, cheddar cheese, pickled jalapenos, black olives, sour cream

Taken from www.foodrepublic.com/recipes/thistle-hill-taverns-kale-taco-salad-recipe/ (may not work)