Lunch: Shredded Kale Salad with Turkey Skin Cracklings

Recipe by /contributors/kemp-minifie For all those who can't wait to nibble at the skin when the turkey comes out of the oven, these cracklings are for you. You won't believe how insanely delicious they are as the star of this salad. Don't be surprised i

This recipe includes superfoods such as:

Kale, Lemon

Health benefits of Shredded Kale Salad with Turkey Skin Cracklings

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

Turkey skin from 2 to 3 pounds each of turkey thighs and drumsticks, frozen in as thin a mass as possible (see Cooks' Notes)
1 cup water
Salt
1 pound kale, preferably lacinato (also called Tuscan or dinosaur kale)
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
freshly ground black pepper

Instructions

Remove frozen skin from plastic bag and cut it into roughly 3/4-inch pieces (about 1 1/4 cups).
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.
Reduce heat and continue to fry the cracklings slowly, stirring frequently, until deep golden and crisp, about 10 to 20 minutes longer.
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).
While cracklings are cooking, cut the center rib from the kale and discard, then thinly slice the leaves crosswise.
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.
Add kale and toss to coat with dressing.
Sprinkle cracklings over salad and grind pepper to taste over it. Toss again just before serving.

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