Sautéed Kale Salad
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Kale is a superfood green everyone should eat, but it has to be properly prepared to be palatable. This recipe will have even kale ‘haters’ asking for seconds.
Ingredients
- 2 packed cups kale leaves, massaged and broken into bite-sized pieces
- 2 cloves garlic, crushed
- 1 15 oz can cannellini beans, rinsed and drained
- 1 cup fennel, sliced
- ¼ cup dried cranberries
- Olive oil
- ⅓ cup extra virgin olive oil
- 1 tbsp dijon mustard
- ⅓ cup red wine vinegar
- 1 tbsp raw honey
- Salt and pepper to taste
Salad
Dressing
Directions
Heat 4 tbsp olive oil in a hot pan
- Sauté garlic for a minute, then add beans and mix until they start to brown
- Add fennel and kale and sauté for a few minutes, until kale darkens
- Remove from heat and transfer to a serving dish
- Sprinkle ¼ cup dried cranberries
- Toss with dressing