A lightly cooked kale salad, a new take on what has been a boring bistro salad.
Ingredients
6 cups baby kale
½ cup beets, sliced thinly
1 tbsp olive oil
1 medium red onion
1 tbsp aged balsamic vinegar (w/ must)
Instructions
Slice the beets into tin little discs.
Do the same for the onions.
Saute the beets for a few minutes to soften.
Add the sliced onions and soften as well, just a few minutes.
Add the baby kale and let wilt, but not cook to a mush.
Plate, and drizzle with aged balsamic vinegar.
Notes
This could easily be topped with pine nuts (pinoli) or goat cheese to great effect. Don't hesitate to experiment.
Nutritional Analysis
-No cholesterol
-High in calcium
-High in dietary fiber
-High in iron
-Very high in manganese
-High in potassium
-Very high in vitamin A
-High in vitamin B6
-Very high in vitamin C