This warm kale salad is extremely flavorful, super easy to prepare, and is packed with vitamins, including folic acid. This can be served as an excellent side salad.Serves: 2
1 large bunch of organic kale
1 large shallot
2 teaspoons salt
1 tablespoon olive oil
2 large cloves of garlic, minced
a handful of dried cranberries
a small handful of chopped walnuts
1 tablespoon Balsamic vinegar
- Bring a large pot (5 quart/liter) of water to a boil while you are trimming the kale leaves and slicing the shallot. Trim the ribs out of the center of the kale leaves, then cut the leaves crosswise into ribbons. Slice the peeled shallot crosswise into thin rings.
- When water boils, add 2 teaspoons salt, then drop the kale leaves into the water and cook for 2 minutes (called blanching). Drain well through a sieve and place kale on a clean kitchen towel. Alternatively you can steam your kale for 2-3 minutes, then proceed with the recipe.
- In a medium saute or fry pan , heat the olive oil over medium low heat until warm. Add the shallot rings, then the garlic. Cook for 1-2 minutes, stirring until softened. Be careful not to let them burn. Add the cranberries, walnuts. and vinegar. Stir and cook for a minute, then add the cooked kale. Toss the kale ribbons to coat and warm, season up with salt and pepper, then serve.