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!
Wilted Kale Salad
By April 7, 2014Published:
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!
- 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
- 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.
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