Ox and Angela's sautéed kale salad
0
- Prep Time10 min
- Total Time20 min
- Makes4 Servings
Ox and Angela's sautéed kale salad.
Photo, Angus Fergusson.
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.
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