Sautéed Spring Salad With Kale
So I'm really hyped about this whole Kale thing. Not only does it taste good, but it's AMAZING - vitamins, protein, etc. And you can sauté it! I questioned posting this salad recipe because, I mean, it's a salad and anyone can make a salad... but this was too good not to post. Trust me.
INGREDIENTS (for dining alone):
2 tsp sea salt
2 tsp pepper
1/2 tsp of onion powder (or just sauté onions)
1/2 tsp garlic powder
2 tbsp of Star balsamic vinegar
1 1/2 tbsp olive oil
Bowl of washed kale
1 cup of sliced mushrooms
1/2 a squash
1/4 of a bushel of asparagus
1/2 cup of feta cheese crumbled
1: KALE
Heat up olive oil in a large saucepan (try not to get burned by hot, jumping oil as I did). Throw washed kale in with salt. Stir around until evenly salted/oiled and cover for 6 1/2 minutes on medium heat.
2: WINE?
Always optional, never unnecessary.
3: CHOP VEGGIES
Wash all vegetables. Chop squash into wedges by first slicing down the middle of the full squash. Do the same between the two cut sides again. Make sure to leave a little un-cut squash at the top of the squash so it doesn't fall into four pieces. Now take the squash and cut perpendicularly in evenly spaced rows. If this makes absolutely no sense, refer to the top picture or find a youtube tutorial because I really don't know how to explain that any better. Throw those in the pan. Next is the asparagus. Cut into five or six sections horizontally so they are in bite size pieces and you don't feel like a rabbit sucking it down. Throw those in. Lastly, throw in the mushrooms because they're small and for lazy people.
4: SAUTEE VEGGIES
Pour oil onto the vegetables in the pan. Mix in with salt, pepper, onion, and garlic powder. Keep flipping them around until they are soft and squishy and taste delicious. If you have time or like to be healthy, lay them on a plate with flat paper towels to dry out the oil before serving.
5: FINISH OFF KALE
After the timer dings, quickly add balsalmic vinegar to the leaves and mix. Place the lid back on, turn the burner off, and place them back on the warm stove top until the rest of your food is ready.
Side note: this balsamic stuff is a hidden gem that my roommate discovered (and whom I steal it from a lot in the kitchen - sorry Elena) so I highly advise anyone to invest the $4 in it. Star is great for cooking and regular salads.
6: CHEESE AND SERVE!
Serve kale and veggies in a bowl or plate, and last but certainly not least - add feta cheese! If you're thinking it will be fine if you don't add cheese (because of dietary concerns or maybe you aren't human and don't like cheese) then I'm telling you, it is not the same salad without it. Total game changer. Just do it, ok?
Enjoy!
1: KALE
Heat up olive oil in a large saucepan (try not to get burned by hot, jumping oil as I did). Throw washed kale in with salt. Stir around until evenly salted/oiled and cover for 6 1/2 minutes on medium heat.
2: WINE?
Always optional, never unnecessary.
3: CHOP VEGGIES
Wash all vegetables. Chop squash into wedges by first slicing down the middle of the full squash. Do the same between the two cut sides again. Make sure to leave a little un-cut squash at the top of the squash so it doesn't fall into four pieces. Now take the squash and cut perpendicularly in evenly spaced rows. If this makes absolutely no sense, refer to the top picture or find a youtube tutorial because I really don't know how to explain that any better. Throw those in the pan. Next is the asparagus. Cut into five or six sections horizontally so they are in bite size pieces and you don't feel like a rabbit sucking it down. Throw those in. Lastly, throw in the mushrooms because they're small and for lazy people.
4: SAUTEE VEGGIES
Pour oil onto the vegetables in the pan. Mix in with salt, pepper, onion, and garlic powder. Keep flipping them around until they are soft and squishy and taste delicious. If you have time or like to be healthy, lay them on a plate with flat paper towels to dry out the oil before serving.
5: FINISH OFF KALE
After the timer dings, quickly add balsalmic vinegar to the leaves and mix. Place the lid back on, turn the burner off, and place them back on the warm stove top until the rest of your food is ready.
Side note: this balsamic stuff is a hidden gem that my roommate discovered (and whom I steal it from a lot in the kitchen - sorry Elena) so I highly advise anyone to invest the $4 in it. Star is great for cooking and regular salads.
6: CHEESE AND SERVE!
Serve kale and veggies in a bowl or plate, and last but certainly not least - add feta cheese! If you're thinking it will be fine if you don't add cheese (because of dietary concerns or maybe you aren't human and don't like cheese) then I'm telling you, it is not the same salad without it. Total game changer. Just do it, ok?
Enjoy!
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