Good For You Friday: Sauteed Kale Salad


Brrrrr!  So, how many days running have you eaten soup for dinner?  If you are ready to change it up, pair this warm kale salad with your choice of protein for an easy, satisfying supper that will keep you warm and healthy.

Sautéed Kale Salad (serves 4):

  • 3 tablespoons coconut oil
  • 2 small shallots, thinly sliced
  • 1 leek, white and pale green parts only, thinly sliced
  • 8 ounces cremini mushrooms, sliced (about 4 cups)
  • freshly ground salt and pepper
  • 12 ounces kale, stemmed and coarsely chopped
  • 1/4 cup low-sodium chicken broth
  • 1/3 cup dried cranberries
  • 1/3 cup slivered almonds

In a large skillet, heat the oil over medium-high heat.  Add the shallots, leek, mushrooms, salt and pepper.  Cook, stirring frequently, until the vegetables are soft, about 10 minutes.  Add the broth and cranberries.  Bring to a boil and stir well until the broth is absorbed and evaporated and the kale is cooked down to your liking.  Season to taste with salt and pepper and serve.