Friday, September 19, 2014

Wilted Kale Salad

Ever have a bunch of kale in your refrigerator that was just past its prime? Not sure how to eat this kale because it's not quite fresh enough for a raw kale salad or smoothie and not crisp enough for kale chips...try a wilted kale salad.

Wilted Kale Salad


zest and juice of one small lemon
2 tsp olive oil
¼ tsp Dijon mustard
¼ tsp sea salt
pinch of thyme
¼ cup raw pecans
1 tsp coconut oil
1 bunch kale, stems removed and leaves chopped
4 cups baby spinach leaves
1/4 red onion, thinly sliced
1 grapefruit, sectioned
2 roasted beets, sliced


  1. In a large salad bowl combine lemon zest and juice with olive oil, mustard, sea salt and thyme. 
  2. Toast the pecans over medium heat on a dry skillet for a few minutes until fragrant and then set aside.
  3. Melt coconut oil in skillet and then add kale, cook the kale for 3-5 minutes, stirring frequently until just a bit wilted.
  4. Toss spinach and kale with the lemon dressing
  5. Add onion, grapefruit and beets to the salad
  6. Top with toasted pecans
This salad is best enjoyed immediately after preparation because the dressing will turn the kale brown overnight.