Wilted kale salad
Experience the rich flavors of wilted kale salad, a delightful mix of fresh veggies and zesty dressing. A culinary masterpiece that's a feast for the taste buds.
Ingredients:
- 1 bunch lacinato kale (also called tuscan kale, dino kale, or cavolo nero)
- 1 avocado
- .5 lemon
- 2 tablespoons extra virgin olive oil
- .25 teaspoons salt
- .5 teaspoons turmeric
- .25 teaspoons red pepper flakes
- .5 cups toasted pecan pieces
Instructions:
- Rinse 1 bundle of lacinato kale, remove the stems, and slice the leaves thinly.
- Steam the kale for 1.5 to 2 minutes (adjust based on desired tenderness), and let it cool slightly.
- Extract juice from half a lemon (around 1/8 cup) and mix it with 2 tablespoons of extra virgin olive oil, 1/4 teaspoon of salt, 1/2 teaspoon of turmeric, and 1/4 teaspoon of red pepper flakes. These measurements are approximate; feel free to adjust as needed! You can also sprinkle some black pepper to your liking.
- Coat the steamed kale with the prepared dressing. This can be refrigerated for up to 24 hours before serving, but I prefer it fresh while it's still warm.
- Just before serving, chop one avocado and measure half a cup of chopped pecans to add to the prepared kale. Instead of pecans, you can use other nuts or seeds. A classic Tuscan kale salad also includes grated pecorino on top; this hard cheese provides a salty and savory flavor, although I find the kale and dressing flavorful enough on their own.
Summary:
- Calories: 990 kcal
- Fat: 95 g
- Protein: 15 g
- Carbs: 38 g
- Potassium: 1970 mg
- Magnesium: 191 mg