Warm Kale Salad Recipes

Steps:

• In a large non-stick skillet, melt butter and saute onions, pepper, and mushrooms until browned around edges.
• Add balsamic vinegar to skillet, and let it cook out the vinegar a bit, just a good 5 second.
• Reduce heat to low, and add in big bunch of fresh, chopped kale and garlic. Mix the contents until the kale is fully coated with the butter, balsamic, and veggies. The kale should just be slightly warm, not wilted.
• Transfer the contents of the skillet onto a plate. Grate fresh asiago (I prefer the big shreds) over the top, if desired.
• Enjoy.

Steps:

• Whisk olive oil, balsamic vinegar, mustard, honey, salt, black pepper, and red pepper flakes together to make the vinaigrette.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 3 tablespoons bacon fat in the skillet.
• Cook shallots in the bacon fat until golden, 3 to 4 minutes. Drain on a paper towel.
• Add kale and red peppers to the skillet and saute until warmed through but not wilted, 2 to 3 minutes. Season with salt and pepper. Add garlic; cook and stir until fragrant, about 30 seconds.
• Place kale, red peppers, and garlic in a serving bowl. Top with the vinaigrette, diced bacon, shallots, walnuts, and Parmesan cheese.

Steps:

• Heat a heavy-bottom skillet over medium heat; add olive oil and swirl around in skillet. Cook and stir onion in the hot oil until softened, 3 to 4 minutes. Add garlic, ginger, and red pepper flakes; cook and stir until garlic and ginger are slightly browned and fragrant, about 1 minute.
• Stir carrots and celery into onion mixture; cook and stir for 1 minute. Add kale and cilantro; cook and stir until kale is slightly wilted, about 45 seconds. Stir lime juice, fish sauce, and lime zest into kale mixture until kale is evenly coated in lime juice.
• Serve kale salad topped with cucumber, peanuts, and mint.