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.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.
FILED UNDER: Dinner Healthy Recipes Salads side dishes stovetop
