Ox and Angela's sautéed kale salad

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PREP TIME

10 min

TOTAL TIME

20 min

Makes

4 Servings

Ox and Angela's sautéed kale salad

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
  • 6 g,
  • Carbohydrates
  • 27 g,
  • Fat
  • 17 g,
  • Fibre
  • 4 g,
  • Sodium
  • 152 mg.
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