Sauteed Kale Salad

What do you do when you want something warm and comforting but still has basically all the ingredients of a great salad? Sauté is all! Doesn't work for some salads, but for this one, I think it tasted pretty good. 

Why eat kale?

1. It's delicious

2. It is really good for you! Your mom ever tell you to "eat your leafy greens!" This is one of those greens.  Apparently, one cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. For more info on its lovely health benefits click here.

Try getting different colours of kale. Not only will it make you look like a seasoned veggie shopper/professional chef, but it will brighten up the dish!

I added some toasted almonds for a little crunch. Toasting nuts in the oven, until they're just golden brown, will help them to release a deeper, richer flavour and lock in their crunch. Try it, I dare you.

Cooking tunes:

Honeymoon Avenue [Ariana Grande]

Always on My Mind [Michael Buble]

Lovesick [The Glorious Unseen]

Sautéed Kale Salad 

1 bunch purple kale

1 bunch green kale

1 zucchini

1 lemon

3-4 fresh sprigs of thyme

1/2 cup sliced almonds

1. Use a large sautéing  pan, and place on medium heat with about 2 tbsp olive oil.

2. Remove the kale ribs and chop the leaves into smaller pieces. Add them to the pan.

3. Add a pinch of salt. This helps to remove the moisture out of the kale, creating steam, so that when you stick the lid on right after, you can wilt it without adding more oil.

4. Chop the zucchini into quarter or half circles and add to the pan.

5. Juice the lemon into the pan and then use a lemon zester to add the zest from both lemon halves.

6. Lastly, add the thyme leaves to the pan by pinching the sprig and sliding your fingers against the grain of growth. The leaves should just fall right off into the pan!

7. Let this all sauté as you get another frying pan and place it on medium heat. Place the almond halves evenly over the surface of the pan. Allow them to toast until golden brown.

8. Serve the kale with toasted almond on top!