I love kale. Of course, I love all leafy greens…give me chard, and I’m yours for life! I have a friend who makes an amazing kale salad with a pucker-your-mouth lemon vinaigrette. You know the dressing is intense when I think the amount of lemon is just, exactly, perfectly right.
Her salad inspired mine. I wilted the kale so it wasn’t so tough. Then I made a light vinaigrette to complement the kale. Finally, because lemon and kale are perfect together, I added a bit of preserved lemon. The salty, lemony flavor makes this dish!
Signup for our Gluten-Free meal planner and newsletter
Gluten-free recipes and lifestyle tips delivered weekly
Wilted Kale Salad
By Published: April 7, 2014
This salad is perfect any time of year. The kale loses its toughness with a short braise, and the salty preserved lemon adds loads of flavor!
Ingredients
- 1 bunch kale cut into bite-sized pieces
- 1 tablespoon water
- 3 tablespoons olive oil
- 1 tablespoon champagne or other light vinegar
- 1/4 preserved lemon cut into tiny pieces
Instructions
- Heat a large skillet and add the kale. Add the water and saute for three to five minutes. The kale should be wilted, but not cooked through.
- While the kale is cooking, whisk the olive oil and vinegar together. Add a dash of salt and pepper if you wish.
- Remove the kale from the heat and toss with the vinaigrette. Add the preserved lemons and toss again.
WordPress Recipe Plugin by ReciPress
One thought on “Wilted Kale Salad with Vinaigrette and Preserved Lemons”