Tasty kale requires three ingredients and one simple method.
Orange or lemon juice – fresh squeezed of course. Excellent quality extra virgin olive oil. Plenty of HImalayan sea salt.
And massaging. Lots of massaging.
This humble, yet extremely satisfying kale salad is the base of this super tasty meal – and it’s really the only way I recommend eating kale from here on out!
Basically, massage your kale with these 3 simple ingredients and your meal will be 100000 times better. No sad rabbit food over here!
The rest of this dish is very customizable – though I don’t recommend leaving off the brie and honey. They make it meal. And add this sweet, sticky, gooey, fatty component that balances out the hearty greens (and other veggies if you fancy them) so perfectly.
I’m thrilled to eat the salad multiple times a week throughout these next few months of winter. I think some grapefruit slices will be a glorious addition next time!
Kale Saute with Sweet Potato, Broiled Brie & Honey
8 oz curly kale, tough stems removed, finely chopped and washed
1 tbsp extra virgin olive oil
2 tbsp fresh squeezed orange juice
1 tsp sea salt
1 large sweet potato, diced and roasted until tender
4 oz. Goat’s milk brie, sliced into 1/4 inch pieces
1-2 tbsp raw honey
Optional: cooked quinoa, shredded beets, roasted Brussel sprouts, almonds, pepitas
Combine the kale, oil, orange juice and salt in a large bowl.
Massage the kale so that it absorbs the dressing. Refrigerate for 8-12 hours, or up to 3 days.
Saute the kale over medium-low heat for 3-5 minutes, then toss in the sweet potato and optional additions, if using
Broil the brie slices your broiler’s lowest setting, taking care not to burn the cheese (you may need to rotate the pan for even cooking).
Drizzle the honey over the brie and return to the oven with the broiler OFF.
Divide the kale and potatoes between a few bowls then top with the melted brie and honey.