Lightly sautéed balsamic kale topped with garlicky vegetables – delicious! Serve topped with grilled salmon or chicken to make a more filling meal. Feel free to mix up the vegetables on top, this salad is very forgiving to substitutions!
2 Tbsp butter
1/4 cup diced onion
1 red bell pepper, diced
1 yellow bell pepper, diced
8 oz baby portobello mushrooms, sliced
4-5 cups kale
2 tsp garlic, minced (divided)
1 Tbsp balsamic vinegar
1/4 cup Asiago cheese
salt and ground black pepper, to taste
1. In a large skillet over medium heat, melt one Tbsp of butter. Add the onions, peppers and 1 tsp garlic – sauté for several minutes until softened. Add the mushrooms and one Tbsp butter and sauté for several minutes until browned.
2. Add the kale, 1 tsp garlic, and balsamic vinegar. Sauté until the kale is deep green but not yet wilted. Remove from heat and serve topped with asiago cheese. Season with salt and black pepper, to taste.
Yield: 2 servings
Adapted from pinch of yum