This salad is like one million flavours in one, and here’s the funny thing: every time I make it, I add something new. It’s an everything but the kitchen sink kind of salad: fresh basil, or dried cherries, or grilled salmon, or feta, or brown rice, or rosemary garlic sauce leftover from one of my eCookbook recipes. It all just works.
WARM BALSAMIC KALE SALAD
Prep time:
Total time:
Serves: 2
Recipe modified from: pinchofyum
Ingredients
- 2 tablespoons butter
- ¼ cup diced onion
- 1 red pepper, diced
- 1 yellow pepper, diced
- 8 oz. baby portobello mushrooms, sliced
- 4 cups kale
- 1 teaspoon garlic, minced
- 1 tablespoon balsamic vinegar
- ¼ cup Asiago cheese
- salt and pepper to taste
Instructions
- In a large skillet over medium heat, melt one tablespoon of butter. Add the onions and peppers; saute for several minutes until softened. Add the mushrooms and one tablespoon butter; saute for several minutes until browned.
- Add the kale, garlic, and balsamic vinegar. Saute until the kale is deep green but not yet wilted. Remove from heat and serve topped with Asiago or Parmesan cheese. Season with salt and pepper to taste.
Notes
You can also add a protein for a more filling "meal" salad, like grilled salmon, chicken, white beans, etc. I also liked having this over a brown rice/ancient grain blend.
Photo Credit: pinchofyum
