MAKES ABOUT 3 CUPS

4 cups stemmed, tightly packed kale greens

1 medium carrot, cut in matchsticks

1 small red onion, cut in matchsticks

1 tablespoon thinly sliced garlic

1 tablespoon grated ginger

1 tablespoon diced fresno chiles or to taste

1 tablespoon sambal oelek or sriracha or to taste

1/4 cup rice wine vinegar or to taste

Salt and pepper

Bring a large pot of salted water to a vigorous boil. Add kale greens and cook until tender but not mushy, about 5 minutes. Drain and chill under cold running water.

While the kale is cooling and draining, mix the rest of the ingredients in a large bowl. Squeeze as much water as possible from the cooled kale and add to the carrots and onions.

Add salt and pepper to taste.

Note: If you want it sharper and more acidic, add more rice wine vinegar. Spicier? Add chile and sambal.

As with any vinegar pickle, this just gets better with age. Store in a plastic container in the back of the fridge for up to 3 months.

Chef Curtis Gamble, Bread and Wine

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