Ingredients:

  • 1 large bunch kale (about 1 pound / 450g), preferably Tuscan or Lacinato kale
  • 2 tablespoons olive oil (30 ml), extra virgin preferred
  • 2 cloves garlic, minced
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • ½ cup (50g) toasted nuts, such as slivered almonds, walnuts, or pecans, roughly chopped
  • ¼ cup (25g) grated Parmesan cheese (or vegan Parmesan alternative), freshly grated
  • 3 tablespoons olive oil (45ml), extra virgin preferred
  • 2 tablespoons fresh lemon juice (30ml), about 1 lemon
  • 1 tablespoon Dijon mustard (15ml)
  • 1 clove garlic, minced
  • 1 teaspoon honey (5ml) or maple syrup (for vegan option)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Wash and thoroughly dry the kale. Remove the tough ribs and stems. Chop the kale into bite-sized pieces. Drying the kale well is key for a good sauté.
  2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, honey (or maple syrup), salt, and pepper until emulsified. Taste and adjust seasonings as needed. A good vinaigrette is crucial!
  3. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic!
  4. Add the chopped kale to the skillet. Season with salt and pepper. Sauté, tossing frequently, until the kale is wilted and tender, about 5-7 minutes. Don't overcook it; you want it slightly softened but still with some texture.
  5. Remove the skillet from the heat. Pour the lemon-garlic vinaigrette over the sautéed kale and toss well to coat.
  6. Transfer the kale salad to a serving bowl. Sprinkle with the toasted nuts and Parmesan cheese (or vegan alternative). Serve immediately.