Warm Kale Salad with Lemon & Honey. A tasty side dish or light lunch all on it’s own, this warm baby kale salad is quick, easy, delicious and practically foolproof to prepare.
I don’t think our family is much different than many when it comes to getting all the green veggies we could… okay, that mostly applies to me. 🙂 I do actually like most green vegetables when they are raw especially, but I cannot bear them if they are overcooked.
Overcooking anything green brings out its natural bitterness. That is something I intensely dislike. Lightly sauteed or steamed is always my preference.
That’s exactly how this warm kale salad came to be. Well, that and the package of baby kale had been in the fridge for a few days and had to make a quick exit.
Spouse suggested lightly sauteing it in garlic and olive oil which was a great idea so I started digging in the fridge.
Some baby tomatoes also needed to make an exit from the fridge, as did a lemon so they both ended up in it as well. I decided that a little drizzle of honey would be extra insurance against overcooking the kale so that got included too.
As I was chopping the garlic I was nibbling on a new brand of feta cheese that Spouse had bought to try so that got thrown in at the end.
Voila, a delicious warm salad to go with our roast chicken for dinner. Just another occasion where throwing together what’s on hand and what needs to be used quickly can work really well.
I think this makes not only a great side dish but could also be a light lunch all on it’s own or a terrific appetizer course.
If you’d like to try the chicken we served this warm salad with, you can find the Asian Spice Brined Roast Chicken recipe here.
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A tasty side dish or light lunch all on it's own, this warm baby kale salad is quick, easy, delicious and practically foolproof to prepare.
- 10 cups baby kale leaves, washed and dried
- 4 tbsp olive oil
- 1/2 small red onion, chopped or julienned
- 2 cloves garlic, minced
- juice of one lemon
- zest of 1/2 lemon, finely grated or minced
- 2 tsp honey
- salt and pepper to season
- 1 cup cherry tomatoes
- 1/2 large sweet bell pepper, any color, julienned
- 1/4 cup crumbled or cubed feta cheese
- Saute the onion and garlic in the olive oil on medium heat until softened.
- Add the lemon juice, lemon zest, salt, pepper and honey.
- Add the bell peppers.
- Cook for a minute or two to reduce the lemon juice slightly.
- Add the tomatoes and cook only until they are warm. You don't want them to burst open.
- Finally add the baby kale and toss together for only a minute until the kale begins to wilt.
- Remove from heat and serve immediately with the feta cheese on top.
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Amount Per Serving Calories 283 Total Fat 18g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 13g Cholesterol 13mg Sodium 290mg Carbohydrates 27g Fiber 8g Sugar 10g Protein 9g