Kalam va Piyaz: Kale shoots & Red onion salad

In the spring when the kale starts to flower it makes wonderful small shoots with a great intens taste. You will seldom find these in a normal shop. At Birkemosegaard we hand pick them everyday in the season, which is short. So enjoy now!

I have used sumac in this dish as it is highly used in Iran and in the Middle-East. Sumac is a versatile seasoning that adds a bright red color and a tartness, similar to lemon juice, to a dish. If you cannot find sumac at the market then lemon zest would be just as nice.  

This salad has a lovely sweet and tart flavour. It can be enjoyed as a side dish with boiled egg, chicken, veal or lamb. 

By Sanaz Zardosht @sanazzardosht


Kale shoots, 200g 
Red onion x 2 
Cumin powder, 1tsp 
Balsamic vinegar, 1tsp
Pomegranate molasses, 2tsp (optional)
Sumac, 1tbsp 
Lemon, juice of half


  1. Peel and cut the onion in wedges. Add a splash of olive oil and fry for a few minutes. Add the cumin, 1 tsp of salt, stir for a few minutes. Once the onions have softened, add the balsamic vinegar, pomegranate molasses. The pomegranate molasses and balsamic vinegar will add a lovely sweet & tart flavour, turning the onions into a beautiful bright purple colour.
  2. Set aside the onions.
  3.  Wash the kale shoots and dry using a salad spinner. Use the same pan, add more olive oil to the pan, juice of half a lemon
  4. Grill the skins of the juiced lemon.
  5. Add the kale shoots and stir for a few minutes, sprinkle salt, sumac and serve.