Mexican Kale Salad

• FOR PICKLED RED ONIONS:
• 1 whole Large Red Onion, Thinly Sliced
• 1 pinch Dried Red Pepper Flakes
• 1 whole Serrano (or Small Jalapeno) Pepper, Halved Lengthwise
• 1 cup Distilled White Vinegar
• 1-1/2 cup Hottest Tap Water
• 1/2 teaspoons Kosher Salt
• 3 Tablespoons Sugar
• FOR THE SALAD:
• 1 pound Tomatillos, Husked And Rinsed
• 1/2 Tablespoons Olive Or Vegetable Oil
• 8 cups Stemmed Curly Green Kale (4 Huge Handfuls), Sliced Thin
• 1/2 teaspoons Kosher Or Sea Salt
• 1 whole Lime
• 1 whole Medium Sized Jicama
• 1/4 cups Chopped Cilantro, Plus Extra Leaves For Topping
• 3 cups Cooked Black Beans, Drained And Rinsed
• 3/4 cups Chopped Or Sliced California Green Olives
• 1 cup Vegan Sour Cream (See Linked Blog Post Or My Tasty Kitchen Recipe Box)

1. Place onion, red pepper flakes, and chile pepper in a glass jar or container. In a large liquid measuring cup or bowl, mix vinegar, water, salt, and sugar until the latter two dissolve. Gently pour liquid over onions until submerged, discarding any extra liquid. Cover and refrigerate 8 to 12 hours to complete pickling, although the onions will be tasty and much less pungent after just an hour or two.
2. Preheat broiler and move oven rack close to it. Halve tomatillos (quarter if very large). Splash oil onto a rimmed sheet pan and rub cut tomatillo sides in it to coat. Turn cut side up and broil until browning at edges. Turn halves cut side down and continue broiling until skin is browned and tomatillos are soft. Set aside to cool.
3. In a large bowl, sprinkle kale with a little salt (not the full 1/2 teaspoon). Grab and squeeze big handfuls of kale with your bare (clean) hands, until it becomes darker green, tender, and reduced in volume (see pictures in blog post). Toss with juice of the lime then let stand at room temp or in refrigerator.
4. Peel jicama with a knife (the skin is thick), then halve, slice 1/4" thick, and julienne. Chop cooled tomatillos and combine with black beans, chopped cilantro, and a pinch of salt to form a chunky black bean salsa.
5. Toss tenderized kale with 1/3 cup, to start, of vegan sour cream to coat (I thinned the sour cream with a splash of water). Add more dressing if desired or serve on the side. Portion kale between serving bowls and top, or serve family style with, black bean/tomatillo salsa, pickled red onions, jicama, olives, and cilantro leaves. If you need some cheese or nuts, feta and shelled pistachios, respectively, would be nice.

onions, red onion, red pepper, serrano, white vinegar, hottest tap water, kosher salt, sugar, salad, olive or, curly, kosher, lime, jicama, ubc, black beans, green olives, sour cream

Taken from tastykitchen.com/recipes/salads/mexican-kale-salad/ (may not work)