kale salad (warm)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 129.7
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 337.1 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 3.8 g
- Protein: 4.0 g
View full nutritional breakdown of kale salad (warm) calories by ingredient
Introduction
Versatile, quick and easy to make, and loaded with vitamins and minerals Versatile, quick and easy to make, and loaded with vitamins and mineralsNumber of Servings: 8
Ingredients
-
2 Tbsps olive oil
2 garlic cloves, pressed or minced
1 bunch of kale de-stemmed and chopped
1/2 cup slivered almonds (toasted*)
1/2 cup dried cranberries (craisins)
saly and pepper to taste
VARIATIONS:
1. You can use raisins or currants instead of cranberries.
2. You can use you favourite kind of nut, instead of almonds.
3. you can use collards greens or swiss chard instead of kale.
Experiment!
Directions
1. Prepare the kale: wash and take off the stem. To easily take off the stem, hold the kale with one hand, with the stem facing you , and with the other hand, push the leaf down with your thumb and fingers. Chop and put aside.
2. Heat the oil in a large pot, add the minced garlic, sautee for about 1 minute.
3. Add the kale and sautee until it becomes bright green or about 5 minutes. You can saute longer if you like.
4. Remove from heat, add the toasted almonds and the cranberries. salt and pepper to taste. Toss and serve. Mkes about 8-1cup servings, more or less depending on the size of you kale.
*to toast nuts: spread on a cookie sheet, or an oven-proof pan, toast for 5-7 minutes at 350'F.
Put your nuts in the oven at the same time as you start your recipe. They will be ready when you need them.
Number of Servings: 8
Recipe submitted by SparkPeople user SPLAMO.
2. Heat the oil in a large pot, add the minced garlic, sautee for about 1 minute.
3. Add the kale and sautee until it becomes bright green or about 5 minutes. You can saute longer if you like.
4. Remove from heat, add the toasted almonds and the cranberries. salt and pepper to taste. Toss and serve. Mkes about 8-1cup servings, more or less depending on the size of you kale.
*to toast nuts: spread on a cookie sheet, or an oven-proof pan, toast for 5-7 minutes at 350'F.
Put your nuts in the oven at the same time as you start your recipe. They will be ready when you need them.
Number of Servings: 8
Recipe submitted by SparkPeople user SPLAMO.
Member Ratings For This Recipe
-
1CRAZYDOG
-
FIRMJUNKIE
-
COLETTEMR
-
CD3309223
-
MISTYCAL27