Anonymous wrote:With any pork, i like romaine/ arugula mix, crunchy granny smith apples, goat ot blue cheese, walnuts, and a champagne vinagrette. Easy and goes well with ham, pork tenerloin etc. we also love a side of cooked purple cabbage with pork. I think you cant go wrong with a fruit/ nut combo like the PPs suggest

Kale salad. Get the dark lacinato (dino) kale. Wash, remove from stems, tear into pieces, spin dry. For the dressing, start with the juice of one lemon, 4 to 6 cloves of chopped/mashed fresh garlic, and then slowly add enough olive oil to emulsify. You can do this with a whisk if you're one of those really good chef types, but it's a whole lot easier to do in a food processor, whirling the juice and garlic first and then slowly drizzling in the olive oil while it spins. In a big mixing bowl, add enough dressing to moisten/coat the kale, then toss and squeeze with your hands. The kale is tough, and massaging it helps it break down and become softer and tastier. Then let it sit in the dressing at least 15 minutes--that acid will soften it more still. Before serving, add toasted bread crumbs, a little salt, shredded fresh parmesan, and (only if it needs it) a little more dressing. Be sparing with the dressing; you can have it on the table for those who want more. (And you'll probably have some leftover to pour on baked fish or chicken for your next meal).