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(5 votes, average: 4.40 out of 5)
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Servings: 2
Prep time: 15
Wilted Kale & Walnut Salad is a great way to eat those leafy greens. You could substitute spinach, mustard greens, or chard for the kale.
Preparation
- Strip the kale leaves from the tough stems. Wash the leaves well, then rip the leaves into medium pieces.
- Put the kale into a heavy bottomed pan with the water that clings to the leaves. Turn the heat up to medium-high, sprinkle with a little sea salt then cover. Steam until the kale has wilted and turned bright green, about 1-2 minutes. It should be tender but not too soft. If you''re in chemo, steam the carrots in this step.
- Drain the kale and run under cold water. Squeeze out excess water and set aside.
- In a large bowl, beat the oil and vinegar together. Add salt and pepper to taste.
- Pour the kale into the bowl, along with the carrots, walnuts, and raisins, toss well and serve.
Ingredients:
- 1 large bunch of kale
- Salt and pepper, to taste
- 3 tablespoons extra virgin olive oil or walnut oil
- 1 tablespoon balsamic vinegar
- 1 large carrot, peeled and grated
- 1 tablespoon Thompson raisins
- ½ cup toasted walnut halves
Nutritional Information
Calories
284 cals
Fat
22 g
Saturated Fat
3 g
Polyunsaturated Fat
3 g
Monounsaturated Fat
15 g
Carbohydrates
20 g
Sugar
9 g
Fiber
6 g
Protein
6 g
Sodium
456 mg
*per serving
Ann's Tips and Tricks
If in chemo, steam the carrots with the kale.
