Advertisement

Ox and Angela's sautéed kale salad

0

  • Prep Time10 mins
  • Total Time20 mins
  • Makes4 Servings
Ox and Angela's sautéed kale salad

Ox and Angela's sautéed kale salad.
Photo, Angus Fergusson.

Chatelaine Triple Tested

Ingredients

  • 1/4 cup sultana raisins

  • 1/4 cup dry sherry

  • 1/4 cup pine nuts

  • 1/4 cup panko bread crumbs

  • 3 tbsp olive oil

  • 2 large shallots, diced

  • 2 tbsp lemon juice

  • 1 tsp Dijon mustard

  • 1/8 tsp salt

  • 1 bunch kale, about 8 cups, chopped

Instructions

  • Soak raisins in sherry in a small bowl. Set aside.

  • Heat a large frying pan over medium. Add pine nuts and panko. Toast, stirring often, until fragrant and golden, 3 to 5 min. Transfer to a small bowl. Add 1 tbsp oil to pan, then shallots. Cook until soft, about 2 min. Whisk remaining oil with lemon juice, Dijon and salt in a small bowl. Set aside. Add raisins and sherry, then kale to shallots. Cook until kale just starts to wilt, about 3 min. Add vinaigrette and stir just until coated, 1 min. Transfer to a platter and sprinkle with pine nut mixture. Serve with Ox and Angela's grilled flatiron steak.

Nutrition (per serving)

Calories 272, Protein 6g, Carbohydrates 27g, Fat 17g, Fibre 4g, Sodium 152mg.

Advertisement
Advertisement